Paleo Muffins

Paleo Muffins

Delicious Paleo muffins that taste like little honey cakes. Lovely for breakfast and great for the kids’ lunchboxes.

Paleo Muffins
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Gluten-Free, Low-Carb' Primal/Paleo
Yield: 5 muffins
Ingredients
  • ½ tablespoon melted butter for muffin liners
  • ½ cup creamy roasted almond butter
  • 2 large eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
Instructions
  1. Preheat oven to 325 degrees F. Line 5 muffin cups with paper liners and brush the liners with melted butter.
  2. In a large bowl, with a hand whisk, whisk together the almond butter and eggs.
  3. Whisk in the honey and vanilla.
  4. Add the salt, cinnamon, and finally the baking soda, whisking to incorporate.
  5. Using a 4-tablespoon ice cream scoop, divide the batter evenly among the prepared muffin liners. Bake 15-17 minutes, or until puffed and set and a toothpick inserted in center comes out clean.
  6. Cool in pan, on a cooling rack, for 10 minutes, then transfer to cooling rack to cool 10 more minutes before enjoying. Leftovers keep for a few days in a sealed container in the fridge.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 222; Fat: 17g; Carbohydrates: 13g; Sugar: 8g; Sodium: 150mg; Fiber: 3g; Protein: 6g

 
Paleo Muffins

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