My friend Monica is getting married this month! I am thrilled! Welcome to the club, my friend! Monica and I met during our college years…in the dorms to be exact. She was my R.A. for a while, which meant I saw Monica ALL the time. Halls, cafeteria, dorm meetings/events, you name it. She was an awesome friend to hang out with, the crazy kind…hilarious, energetic and very creative. We could always count on each other when we needed advice, a helping hand or just someone to talk to.
It’s been six years since we met…and now, well, I have the privilege of being one of her bridesmaids. I am so honored and excited. She is going to be a gorgeous bride and it’s going to be an unforgettable wedding.
A rather unique one, I might add.
For one, Monica and her fiancée are having an “In the Woods” themed wedding. The reception and ceremony will take place 45 minutes away from the city, in the middle of the woods (literally). I hear its gorgeous, I’ve never been at the location before.
Secondly, the bride and groom are making their own decorations by hand. They both are artists, so they have been working on various wedding projects since they got engaged! I just can’t wait to see it all.
And thirdly, they are going to have a campout after their reception followed by a potluck breakfast in the morning. How authentic is that? I love their authenticity!
I wanted to do something special for my friend, so I decided to host her bridal shower.
I called it “The Kitchen-Bridal-Shower a la Paleo”. I invited all guests via Facebook (so efficient, love it!) and encouraged them to bring Monica their favorite recipe and a kitchen-related gift.
The shower took place this weekend and it was a lot of fun. Our guests were exposed to all sorts of Paleo treats, enjoying a “healthier” way to celebrate with the bride (we still had wine and champagne…we just couldn’t get rid of spirited beverages in a bridal shower, even if they aren’t purely Paleo!)
Our menu consisted of:
- A “summer-style” salad with spinach, cherry tomatoes, avocadoes, onions, strawberries, pecans, and olive oil/vinegar
- A “grape-chicken-curry” salad
- Egg-white quiche
- Veggie skewers
- Various olives and mixed nuts
- Chocolate Fondue with fruits and Paleo Muffins
The Paleo Muffins that we served with the chocolate fondue were a hit, which is why I am sharing the recipe with you today!
You’ll want to try these out. Aren’t they adorable?
Tools You’ll Need:
- 2 Muffin Pan (one “mini sized” & one “regular sized”)
- Muffin cups (for both “mini” & “regular” sized muffins)
- Food processor
- Mixing bowl
- Measuring spoons
- Measuring cups
- 3 bananas (brown ones preferably)
- 1 cup Paleo almond butter (get recipe here)
- 1 tablespoon of raw honey (melted)
- 1/3 cup of coconut oil (melted)
- 1 tablespoon of vanilla extract
- 3 eggs
- 1 cup Paleo almond flour (get recipe here)
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- Preheat oven to 350 degrees.
- Place muffin cups in the muffin pans. Set aside.
- Plug in your food processor. Place bananas, almond butter, honey, vanilla extract, coconut oil and eggs in food processor. Close lid and process until smooth.
- In a mixing bowl combine almond flour, baking soda and sea salt.
- Incorporate both dry and wet ingredients in a mixing bowl.
- With a ½ teaspoon, scoop batter and carefully fill in “mini” muffin cups. Once all the mini muffin cups have been filled, use the rest of the batter for the regular sized muffins.
- Place pans in the oven and bake fore 25-30 minutes. Be sure to keep an eye on these little guys…you don’t want them to burn.
- Have fun decorating and share them with the ones you love!
* Recipe yields 24 “mini” muffins and 6 “regular-sized” muffins.
* Nutritional information (per mini muffin): 106 calories; 5g fat; 3g carbohydrates; 1g protein.
* Nutritional information (per regular-sized muffin): 238 calories; 20g fat; 13g carbohydrates; 5g protein.