When I began exploring trying to incorporate healthy Paleo options into my diet, I started with muffins and desserts. I knew that if I could find healthier ways to make these items, the rest would be a “piece of cake” (I wanted it all to be a piece of moist delicious, healthy, time effective, cost effective yummy cake! ha!) I usually explain to people in my workshops that I found when I typed in the work “paleo” in front of any recipe I was looking for, the options were incredible. Since I began several years ago, those options have totally exploded! I am often overwhelmed by all the choices. Again, part of the purpose of WellStone Gardens was to help to narrow some of those choices by allowing workshop participants the opportunity to taste a recipe before going to all the time and expense of blindly shooting in the dark. This recipe has been tweaked and tested several different times in several different arenas and it continues to be a crowd-pleaser. (It’s not considered “cake” but it is moist and delicious).
- 2 cups blanched almond flour (I use Honeyville)
- ¼ tsp. baking soda
- ⅛ tsp. sea salt
- 4 tbsp. maple syrup (or raw honey)
- 1 cup coconut cream (I use heavy coconut cream from Trader Joe’s)
- 4 tbsp. grass-fed ghee, melted (or melted coconut oil; organic unrefined; cold pressed – I use Costco’s)
- 2 eggs
- ½ cup fresh or frozen blueberries (I use smaller frozen wild blueberries when I can- Costco’s)
- 1 tsp. fresh orange or lemon zest (optional)
- ½ tsp. orange or lemon extract (optional)
- 2 tbsp. coconut sugar to sprinkle on top (optional)
- Preheat the oven at 350°F
- In a large bowl mix the dry ingredients – almond flour, baking soda, salt.
- In a separate bowl mix the wet ingredients – coconut cream, eggs, maple syrup and melted ghee. (zest and extract if using)
- Combine wet and dry ingredients and gently mix the batter.
- Fold blueberries into the batter ( I sometimes wait and add them later to each muffin cup)
- Sprinkle with coconut sugar if using.
- Scoop batter into paper lined muffin pan cups (or I use silicon cups) and bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan.
- Recipe makes18 regular muffins or 36 mini-muffins. Store in an airtight container in the refrigerator.
