Thursday, January 10, 2013

Sunshine Paleo Muffins

paleo55  Happy New Year to you!

I suppose this means we have to eat healthy again, don’t we?



Slumped shoulders.

I’ve been living up my Christmas Break baking extravaganza (I won’t even tell you how many Lilikoi pies I’ve made and how many cinnamon rolls I’ve eaten) and maybe I’m just trying to make myself so sick that I’ll be happy as a clam to give up all good food  really not good for you food for… a month. At least.

But I can’t just give up baking completely.

These are normally called “Morning Glory” muffins. There are a million versions on the internet. I kind of like mine the best because I’m not super into chunky nuts, but I like raisins in the right proportions.

They don’t taste like normal muffins. I won’t lie to you. They’ll do in a pinch, and especially if you are the kind of person who normally eats nine muffins in a sitting and are trying to be the kind of person that only eats one.

Ok, two.


FINNNNNNNE, I’ll have another one, but only if you stop looking at me like that.

Bake a bunch, save a few. They’re great for snacks when you need something to grab.

Sunshine Paleo Muffins

makes 11 muffins

  • 1 Cup sweet potato, cooked and mashed
  • 3 eggs
  • 1/4 C honey
  • 1/4 Cup applesauce
  • 2/3 Cup shredded coconut (unsweetened)
  • 2/3 Cup shredded carrot
  • 1/2 Cup raisins or cranberries or dried cherries or none at all, if you prefer
  • 1 1/2 Cups almond flour
  • 1 tsp cinnamon
  • a pinch of nutmeg
  • 2 tsp baking powder
  • 1/2 tsp salt
  • coconut oil, for greasing the muffin cups only
  1. Preheat the oven to 350. Wipe the inside of a 12 muffin tin with coconut oil.
  2. Whisk together the sweet potato, eggs, and honey in a large bowl. Add the rest of the ingredients and stir together until combined.
  3. Scoop the batter into the muffin tin cups with a standard sized ice cream scoop (about 1/4 C per muffin).
  4. Bake for 25 minutes. Remove from tin and serve.    


Carol Yuen said...

Thanks for sharing your muffins this morning! They were delish!

Heather said...

I haven't come across almond flour before. Is is the same as ground almonds or is it finer?

Mariko said...

It's finely ground almonds, pretty much the spot right before they become almond butter. You can grind your own in very small batches in a coffee grinder, or you can just buy it. Bob's red mill is probably the most commonly found brand at supermarkets-- definitely Whole Foods or other natural style grocery stores. I actually bought mine on-line.

Wholesale Apparel Girl said...

Amazing! Best morning delight.

Kristin Davis

Noemi said...

just so perfect.. not need other things!! gonna make it today for our snack on road trip.. thank!

Noemi said...

if you know some store have BULK of various flour like potato flour, rice, almond etc.. i had go there it way cheaper compare buy package in store.. i bought mine 1 lbs for 2 dollar.. store i went is Winco..

Nippon Nin said...

Pretty pictures! Interesting combination of sweet potatoes and coconuts. I'm going to try this recipe.

Anonymous said...

Mario, can you explain what lilikoi purée is? Does it include the seeds or is it just the juice? I want to make the creme brûlée that you published yesterday. Thanks.

Mariko said...

Yes. The puree is the concentrated juice, directly from the fruit. You scoop out the pulp, blend it just enough to break the sacs from the seeds (the seeds get munched up a bit in the blender), and then strain out the bits of seeds from the juice with a sieve. So it's super sour, intense puree.
does that help?

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