I've always been an english muffin/oatmeal/muffin top kind of girl. And then we went paleo(ish). Or at least my husband did and I'm too lazy to make 2 different dinners. So I troll the internet trying to find new recipes for breakfast foods (and tons of others too) and try a different muffin recipe every time in search of the "one." I've noticed I prefer coconut flour bases to almond flour. I find almond flour too moist for my taste. But just coconut flour is too dry. Then I tried some with almond butter bases. These seem to the ones I like most...moist enough but not too mushy. My dog loves the increased use of almond butter and how many Costco sized jars I blow through.
But I'm still hunting.
It also gets difficult when you add in fruit and the different moisture levels. I've had good success with with these strawberry muffins made with dehydrated strawberries. And enjoyed these pumpkin muffins, but have to reduce my carotene intake cause I'm turning ORANGE! Like...legit orange. My podiatrist showed off my orange feet to his nurse and secretary.
A big pro to the paleo diet has been making Passover super easy! No bread...no problem! I've been wanting to make some muffins for my family this week and this morning I have my first change. After scanning my produce selection, I decided on raspberries....then I remembered I had some freeze-dried peaches and Peach Melba almond muffins were born!
Grain-Free, Paleo Peach Melba Almond Muffins
Inspired by Paleo Plan's Raspberry Almond Muffins
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 5 eggs
- 1/3 cup honey or maple syrup (I did mostly maple with a squeeze of honey)
- 1 cup almond butter
- 2 Tbsp coconut oil or butter
- 1/4 cup unsweetened applesauce
- 1/4 cup sliced almonds
- 3/4 cup raspberries
- 1/2 cup freeze-dried peaches (I got mine from Target)
Pre-heat oven to 350 degrees Fahrenheit.
Prepare a muffin tin with muffin liners. **I highly recommend foil liners. Paper liners always seem to stick!
Combine dry ingredients in a small bowl. Mix and set aside.
Add almond butter and coconut oil/butter in a large microwavable bowl and heat 45 seconds until softened. Add in applesauce, eggs, and honey/syrup. Stir to combine. Crush peaches and add. Then add in almonds (I broke mine slightly). Stir. Then gently fold in raspberries.
Divide evenly between muffin liners- I used a cookie scoop. Then bake 20-25 minutes until set and golden brown. Allow to cool.