Paleo Banana Blueberry Muffins

I am a huge "pastry" fan. I dont eat them much anymore, simply because I could just eat pasty all day long and gain 5,000 lbs easy. When I was a kid I ate a lot of baked goods for breakfast... My mom would even make me my own confetti cake (no frosting) and I would have it for a weeks worth of breakfasts and snacks. I could house pop tarts, muffins, toaster strudels for days. I gave it all up, for the most part... when I changed my life a few years ago. Its still one of my hardest hurdles when someone brings something to work to share or we have a meeting and they are on the conference table.

We like to have a real breakfast, together, as a family on Sunday mornings. Its the only day that we are all together. Often times I make waffles or pancakes and Hubs makes eggs and bacon. I have a great paleo waffle recipe (really simple) and I look for new things to try all the time. I try to make them healthy and as clean as possible. This is for Z's benefit too!

This weekend we had breakfast with #2 and her family! I wanted to bring along a baked good... because thats what I do... and decided since I love blueberry muffins... that I would give them a shot! This recipe is great. They were "moist" and delicious! Give them a shot!

Recipe: Paleo Banana Blueberry Muffins

Website: bakerita.com/paleo-banana-blueberry-muffins

Ingredients:

4 Bananas

4 Eggs

1/2 C Almond Butter

4 Tbsp Coconut Oil (melted)

1/2 C Coconut Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Vanilla

1/4 Tsp Salt

1 Container of Blueberries (approximately 1-1/2 C)

Directions:

Preheat the oven to 350 and line muffin tins with liners. This recipe made 31 muffins for me.

Mash the bananas with a hand mixer. Add eggs, coconut oil, vanilla and nut butter. Mix well. Add the coconut flour, cinnamon, baking soda, baking powder and salt and mix again. Fold in blueberries with a spatula.

Bake for 22-25 minutes, or until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes then remove from the pan and let cool on a rack completely.

I would refrigerate these if you don’t eat them all right away. I find blueberry muffins don’t keep for a very long time. 

Lemon Blueberry Scones (Nut Free & Paleo)

The fifth and final week of the Open 2014…

Recipe made 56 scones (tripled the original recipe found HERE). I  am not sure if it is because I tripled it that they came out really soft, but when I think of a scone, I think of them being a little drier. This boggled my mind because of the amount of coconut flour in them which I find always dries things out. Oh well, lesson learned I will bake them a little longer next time… and I don’t think there was one complaint about them at the gym…

I did also have to pry them out of Hubs’ hands to take them there… he was happy to have the first taste fresh out of the oven!

I logged it as written below into my fitness pal and got the following facts: 58 Calories, 1g Carb, 2g Fat, 1g Protein

What You Need:

9 Eggs

Zest from 3 Lemons

3/4 C Lemon Juice (I squeezed the lemons I zested and than one more)

3/4 C Coconut Milk

1 1/2  Tsp Vanilla

3/4 C Raw Honey

1 1/2 C Coconut Flour

1 1/2 C Arrow Root Powder

3/4 Tsp Baking Soda

1 1/2 Tsp Cream of Tartar

3/4  Tsp Salt

18 oz Fresh Blueberries

What You Do:

- Preheat Oven to 350

- Mix eggs and wet ingredients in large bowl

- Add dry ingredients (I put it all through the sifter and added it slowly to the wet batter)

- The batter should be pretty thick, if its not, let it stand for a few minutes and let it thicken a bit

- Fold in blueberries

- Spoon (with heaping tablespoon) scones onto parchment lined sheets

- Bake for about 15-18 minutes

- Remove from cookie sheet and cool

Paleo Blueberry Banana Brownies

These are soooo good! I got the recipe at www.civilizedcavemancooking.com/2011/04/blueberry-banana-brownies.html.  I have used both Light and Regular Agave, and the second time I made them I used a whole bag of chips rather than just one cup. I was also told by someone else who made them that you can substitute the agave with honey. You can also leave out the blueberries... or substitute with another fruit... be creative!

What you need:
2 Cups Almond Butter
2 Eggs
1 Cup Agave Nectar
1 Tbsp Vanilla
1/2 Cup Cocoa Powder
1/2 Tsp Sea Salt
1 Tsp Baking Soda
1 Cup Enjoy Life Chocolate Chips
1/2 Cup Dried Blueberries
1 Ripe Banana

What you do:
- Preheat oven to 350
- Blend almond butter till smooth
- Blend in eggs
- Blend in agave and vanilla
- Blend in salt and baking soda
- Slowly blend in cocoa powder
- Hand mix blueberries and chips
- Slice up banana into really thin pieces and hand mix
- Use coconut oil to grease 13X9 Pan
- Bake 35-40 min (test with toothpick)