Thursday, December 3, 2009

Paleo Muffins

I'm posting this recipe again, as it is so versatile and so incredibly good! I found the original version on one of my new favorite food blogs, Elana's Pantry, and have found some really great ways to mix it up a bit. Here's the original recipe for Elana's Gluten-Free Bran Muffins:

Gluten Free "Bran" Muffins
½ cup blanched almond flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon celtic sea salt
6 dates (I use Medjool Dates)
3 eggs
2 tablespoons olive oil (I use Spectrum Organic Virgin Coconut Oil)
¼ cup water
¼ cup sesame seeds
¼ cup sunflower seeds
½ cup raisins

In a large bowl combine almond flour, flax meal, baking soda and salt
In a vita-mix (I use my less expensive Hamilton Beach) blend dates, eggs, olive oil (coconut oil) and water on high speed until very smooth
Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
Spoon batter into lined muffin tins
Bake at 350° for 20-25 minutes
Cool and serve

(Recipe courtesy of Elana's Pantry)

Great additions or modifications:
1. Add one grated apple, 1/2 tsp. of cinnamon, and 1/4 C. ground pecans
2. Omit raisins and add one mashed, ripe banana, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 C. ground walnuts
3. Substitute dried cranberries or cherries (unsweetened or fruit-sweetened) for the raisins and add 1/4 C. shredded coconut and 1/4 C. pumpkin seeds (thank you Mom for this idea!)
4. Substitute dried cranberries, cherries, or apricots (unsweetened or fruit-sweetened) for the raisins and add 1/4 C. coarsely chopped pistachio nuts, 1/2 tsp. cinnamon, and 1 T. orange zest

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