Now, I know that many in the paleo community don’t count paleo sweets or baking as actually being paleo. Our hunter gather ancestors certainly didn’t find a cacao protein ball on a magical tree, but….my personal belief is that we have evolved a lot from those hunter gather days and so have our food requirements.
Many don’t have the same opportunities of growing and foraging for their ingredients while juggling a busy family, living in the suburbs, while working around a high demand career…and thats ok!
Some people following a paleo lifestyle can only cope with the idea of eating this way if they can include a dessert, or some cookies, or some grain free bread from time to time. If they are only using paleo ingredients, then for me that doesn’t break any rules. These delicious items are a much better option than a grain filled, high sugar, packaged product.
I wouldn’t suggest that these items are something that you should be including into your meal plan every day, but if they are going to stop you from stuffing your face with grains, get your bake on! Also, if you have active kids eating paleo, they burn an awful lot of energy (well mine do) and paleo treats are a much better source of that energy than packaged rubbish.
So, I wanted to share with you a new muffin recipe to try. A perfect recipe for those busy and hungry kids or as a snack to stop you falling off the wagon so to speak. I took one of our popular muffins recipes and put my favourite raspberries into it.
Paleo Raspberry Muffins
- 1/2 cup butter, melted
- 1/2 cup coconut sugar or honey
- 1 cup mashed bananas, from ~2 medium bananas
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1 cup frozen raspberries
- Preheat oven to 175. Line a standard muffin tin with paper liners or silicon if you have them.
- Place the butter, sugar, bananas, vanilla extract, and eggs into the Thermomix bowl. Whisk together 10 secs/speed 5. Scrape down the sides.
- Add in the coconut flour, tapioca flour, and baking soda. Mix through about 10 secs/speed 4.
- Divide batter among the lined muffin cups.
- Push approx. 3-4 raspberries into each muffin, I don’t stir these through so they don’t break up or discolour the batter.
- Bake until the muffins have puffed and the edges have browned, about 20 minutes. You can tell if they are cooked through by inserting a skewer and it comes out clean.
These muffins are a great option to have in the freezer if you are time poor and need a healthier option. As they are also nut free, they are great for those with nut allergies or intolerances, and are safe to pack in lunch boxes.
They are also perfect with a cup of tea when I am craving something sweet (I’m not perfect). Enjoy!