Paleo Nut-less Muffins

300+ Recipe Digital Cookbook

"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"

- Mariel, Author & Founder

How about having a healthy treat today? One with which you wont sacrifice healthy digestion, feeling energized or even your diet.

My ‘Paleo Nut-less Muffins’ recipe provides the best of both worlds…it satisfies a sweet tooth, while sticking to a diet (all ingredients are natural and the recipe is grain-free, nut-free, dairy-free & gluten-free). I don’t think anybody should ever have to sacrifice flavor to eat clean and stay lean.

I have discovered a new love, one for carrots. This great vegetable is rich in minerals, dietary fiber and antioxidants. Studies have shown that carrots lower the risk of cancer and cholesterol because of their beta-carotene component, which shields carcinogenic attacks. Carrots also provide the body with Vitamin A, which aids our vision greatly. Not only is this vegetable super tasty, available at any grocery store and easy to add to a bunch of different recipes (both cooking and baking ones), but its very inexpensive! We all know that living the Paleo lifestyle can get a bit pricey, so finding and using inexpensive ingredients that we love is always a plus.

This recipe I am sharing with you today is packed with lots of great ingredients for you. Eat these muffins warm and be sure to share them with your family/friends!

Paleo Nut-less Muffins

Recipe Type: Breakfast

Cuisine: American

Author: Mariel Lewis

Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

Serves: 12 muffins

These Paleo Nut-less Muffins are sweetened with dates and honey, and are made with seeds, carrots and apples. A delicious, nourishing breakfast or mid-day snack.

Ingredients

3 eggs
2 carrots, peeled and grated
1 red apple, cored and grated
1 cup pumpkin seeds
½ cup unsweetened sunflower seed butter
½ cup melted coconut oil
5 medjool dates, cored and finely chopped
⅓ cup sunflower seeds
1 tbsp honey
1 tsp cinnamon
¼ tsp baking soda
⅛ tsp sea salt
Coconut oil spray, to grease skillet

Instructions

Preheat oven to 350 F. Line a muffin pan with muffin liners and set aside.
In a large bowl, whisk eggs, carrots, apple, sunflower seed butter, honey and coconut oil. Set aside.
Place a skillet over medium-low heat and add coconut oil spray. Once hot, add in pumpkin seeds and roast until brown, around 5 minutes. Constantly stir so they don’t burn.Set aside and let cool completely. Add to a food processor and pulse until flour consistency has been reached. Add in cinnamon, baking soda and salt, and pulse just to combine. Pour over dry ingredients and mix to incorporate. Fold in sunflower seeds and dates.
Distribute batter evenly between 12 muffin liners, and bake for 30 minutes. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.

Serving size: 1 Muffin — Calories: 239 Fat: 15 g. Carbohydrates: 18 g. Protein: 6 g.

Notes

Tools You’ll Need:[br]- Food processor[br]- Grater[br]- Skillet[br]- Wooden spoon[br]- Measuring spoons[br]- Measuring cups[br]- Two mixing bowls[br]- Muffin pan[br]- Muffin liners[br][br][i]Truffle recipe slightly modified from PaleOMG.com[/i]