Paleo blueberry struesel muffins

Posted on March 10, 2012

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Just because our household has chosen to go paleo doesn’t mean we don’t still crave sweets and desserts.  I adapted this recipe from one I found on paleofood.com.  I have to admit, paleo baked goods aren’t the same as “real” baked goods using traditional grains and flours.  The texture is much denser, and not as sweet, but overall still fairly tasty.

For muffins

3 eggs
2 tablespoons coconut oil, melted
3 tablespoons raw organic agave nectar
1/4 cup almond or coconut milk
1/4 teaspoon salt 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup packed 'coconut meal' (coconut flakes blended in food processor
    until fine)
1/4 cup packed coconut flour
1/2 cup packed almond flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Blend together eggs, oil, coconut milk, agave, salt, and extracts.  In a separate bowl stir together
flours, cinnamon, nutmeg, and baking soda.  Add liquid mixture to flour and stir until well incorporated
with no lumps.  Fold in blueberries, and scoop batter into muffin cups

For Topping: 1/4 cup hazelnut or almond meal
1/4 cup coconut flour
1 tsp cinnamon
1 tsp agave nectar
1 Tbsp coconut oil (not melted)

Stir together flours and cinnamon, then cut in the coconut oil until well incorporated, and small clumps
form.  Mix in agave nectar.  Sprinkle mixture over top of muffins and then bake at 350 for about
20 minutes or just until tests clean with toothpick.
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