Often I’m asked how I get my kids to like eating healthy food as much as they do. I have one answer: It’s what I feed them! I don’t buy or make crap – therefore, they don’t eat it. It’s been like this since the time they were very young. Why would I change this now?
So does this mean we don’t enjoy sweets or snacks? Far from it! From banana bread to vegan chocolate chip cookies, we love our baked goods. So much, there’s rarely a day when you won’t find a few on our kitchen counter, ready for the taking.
And while Ava will almost always go with something chocolate, Summer will try just about anything. Which brings me to a muffin recipe I recently discovered after buying Bob’s Red Mill Paleo Baking Flour.
While not true ‘paleo-eaters’ in my household, I do like to use almond and coconut flour in my baking, so I figured this mix was worth a try. Long-short, these muffins are not only ridiculously easy to make (thanks Bob!), they taste amazing – with no sugar, ugly oils, grains or dairy. The almond-coconut flour mix is also higher in protein and a good source of fibre too, so you don’t get a sugar crash – not to mention ‘muffin-top’ waistline (if you can contain yourself mind you).
Preferring ours ‘mini’ sized, we’ve been adding fresh, in-season blueberries and oh my. The girls and I nearly devoured the first dozen within minutes. Don’t even get me started as to how well they pair with my morning coffee too.
Maybe – just maybe, I’ll learn to stop after eating just one. Wishful thinking Gorgie!
The Easiest Paleo Muffins
Ingredients
Makes 12 muffins:3-3/4 cups Bob’s Red Mill Paleo Flour Mix
1 tsp Baking Soda
1/2 tsp Salt
3 Eggs
3/4 cup Coconut Oil melted and cooled
3/4 cup Honey or Maple Syrup
1/3 cup Water
1/2 – 1 cup Mix-ins (ie: blueberries)
Instructions
1. Preheat oven to 350°F.2. Line a muffin tin with paper liners, or coat with non-stick spray.
3. In a small bowl, combine Paleo Baking Flour, baking soda, and salt; set aside.
4. In a large bowl, whisk together eggs, coconut oil, honey or maple syrup, and water.
5. Add flour blend to wet ingredients, and mix thoroughly. Stir in mix-ins, such as blueberries or chocolate chips.
6. Spoon batter into prepared muffin tin.
7. Bake for approximately 20–25 minutes.