Hello everyone. One of our team members, Heidi Lockyer, has a tasty recipe for muffins, when its time to let go, just a little.

Paleo Muffins:

Ingredients

 

2 ½ cups of almond flour/meal

¾ tablespoon baking soda

½ tablespoon sea salt

3 large eggs

1/3 cup unsweetened apple sauce (can be substituted with butter nut squash puree or pumpkin puree)

2 tablespoons honey or agave nectar

2 tablespoons coconut oil (melted)

1 teaspoon vinegar (white or cider)

1 teaspoon vanilla or almond extract

1 teaspoon cinnamon (optional)

1 cup fresh fruit (blueberries work best)

 

Instructions:

 

  1. Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tine with paper or foil liners.
  2. In a large bowl, whish the almond flour, baking soda and salt (add cinnamon if using).
  3. In a separate bowl, whisk the eggs, apple sauce, honey, coconut oil and vinegar. (Add extract if using)
  4. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in fruit.
  5. Divide batter evenly among prepared cups.
  6. Bake for 14-18 minutes until set at the centers and golden brown at the edges.

 

1 muffin = 229 cal, 17.6 grams of Fat.

Nut and Berry granola bites:

 

1/2 cup coconut oil

3/4 cup honey/agave

1/4 cup butter

4 cups rolled oats

3/4 cup chopped nuts (walnuts, or almonds, cashews – any kind.)

3/4 cup dried berries (cranberries, blueberries, goji…any kind dried)

1/2 cup pumpkin seeds

1/4 cup shredded coconut

 

Instructions:

 

In a small saucepan over medium-low heat, cook honey butter and coconut oil until slowly bubbling, stirring often.

Allow to bubble for a few minutes, stirring. Turn off heat but leave on the burner for a few minutes longer.

In another bowl mix oats, nuts, seeds, berries, and coconut in a large bowl.

Pour syrup mixture over oat mixture and stir until combined.

Press into a 9×13 pan. Refrigerate for 1 hour, slice into bars. Store in fridge.

Enjoy!