This week I celebrated Margarita Tuesday by baking muffins. I know. Muffins are not typical dinner fare nor do they pair particularly well with tequila, but it's my weekly party, and I will make muffins if I want to!
In truth, my husband and I have been exploring the meaning of "in sickness and in health" quite a bit lately, passing various colds back and forth between us like a hot potato. Being sick tends to test my appetite, but even a sore throat and congestion don't diminish the appeal of these moist, spice-cake like muffins.
This Tuesday dawned grey, damp, and cool, bringing in a sudden desire to go apple picking, pie baking, and leaf raking. The weather this week seemed to confirm what the farmers at the market have been predicting: an early fall and a heavy winter. I'm not a fan of winter, but I love fall, and since my husband was taking his turn with the sniffles, I decided to make him these delicious muffins.
Here's my issue with paleo baked goods: they all rely on almond flour. Don't get me wrong, I adore the flavor of almond flour- sweet and moist and very ideal for baking- but too many almonds can give me a stomach ache, and I like to have an alternative for my friends who are nut free. So, voila! I give you these nut-free muffins. They are inspired by carrot cake but of course are protein packed and won't send your blood sugars racing. I swear they are so good, even your grain loving buddies will be on board. A couple of these and a coconut-milk late (see recipe below) and you will be in heaven!
Coconut Carrot Morning Muffins: Makes 12 Muffins
-3/4 Cup coconut flour
-1 Tbsp ground cinnamon
-2 tsp baking soda
-1/2 tsp salt
-2 cups finely grated carrots (about 4)
-1 large apple (peeled, cored and grated)
-1 1/4 Cup unsweetened shredded coconut
-1/2 Cup raisins
-1/2 Cup sunflower seeds (you can substitute chopped pecans or walnuts as well)
-4 large eggs
-2 Tbsp honey
-1/2 Cup coconut oil (liquid form is easiest)
-1 tsp vanilla extract
1. Preheat oven to 350F and line a standard muffin tin with muffin liners.
2. In a large bowl, sift together coconut flour, salt, baking soda, and cinnamon to make a consistent mixture. Add in carrots, raisins, apple, and sunflower seeds.
3. In an other, smaller bowl, whisk together the eggs, oil, vanilla, and honey. Add this to the coconut mixture and stir to combine thorouly. Make sure that there are no dry clumps of coconut flour.
4. Divide evenly into the 12 muffin liners and bake for 35-40 minutes or until a toothpick inserted into the muffins comes out clean and the muffins are nicely golden on top.
** like all good spice cakes, these muffins are even better the next day.
Coconut Latte: Serves 1
-Two shots of espresso
-1/4 cup coconut milk (I use a delicious bpa and gum free brand from Thailand)
-Hot water to top off
-Ground cinnamon
1. Put the coconut milk in a little bowl and whisk rigorously for one minute (if you have a milk frothier you can use that instead) to make the milk nice and frothy.
2. Meanwhile, make your espresso. If you don't have an espresso maker, good quality regular coffee works just as nicely.
3. Combine, espresso, hot water, and milk. Finish with a few dashes of cinnamon and BOOM, paleo Starbucks from the comfort of your own home!
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