Although we are unable to go out to brunch this year, it's still important to keep the tradition alive. This year, we are creating the brunch menu. With fresh fruit, lemon tea, and pastries galore, we figured we would offer a delicious, easy option that doesn't sacrifice good health- and voila, my paleo muffins were born. But don't be fooled, I've spent a long time perfecting this recipe... finding a balance of ingredients that combine and cook well, have the texture of a real muffin, but don't spike blood sugar like a traditional muffin.
This paleo muffin option is great to bring for a family brunch, deliver in a care package to mom, or even enjoy by yourself. Pair it with a morning cup of tea and you could be fooled you're not back at your favorite café.
I hope you enjoy these as much as I do! xx Jaclyn
You will need:
2 tbsp maple syrup (or sweetener of choice, blue agave works too!)
3 tbsp melted coconut oil
2 tbsp almond milk (or milk of choice- oat, coconut, hemp all work fine!)
1 1/2 cup almond flour
1/2 cup arrowroot flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp cinnamon
Fruit of Choice (I usually do apple or blueberry)
**Note: This recipe makes 6 muffins so double the ingredients if you would like more**
Preheat your oven to 350 degrees.
Combine all the wet ingredients to a bowl.
Add in all the dry ingredients and stir.
Fold in cut fruit at the end.
Line your muffin pan with papers or grease with coconut oil.
Add in mixture and add toppings of choice (I just used cinnamon but nuts/seeds work well!)
Bake for 20-25 minutes until toothpick comes out clean!
You can store these at room temperature or freeze/defrost for later.
Enjoy! Happy Baking! xx Jaclyn