31 Oct, 2012
Written by Amy Peterson @ Fueling Superheroes
This recipe is an adaptation from a Paleo Diet cookbook.
If you are unfamiliar with the Paleo Diet, it is based on the theory that humans are meant to eat a diet more similar to our ancient ancestors. Sometimes called “Primal Eating”, the Paleo diet
eliminates grains, legumes, dairy foods, sugar, and processed foods. The diet instead focuses on foods that hunter-gatherers would have enjoyed like wild game, pasture-raised meats, organic vegetables, nuts, seeds, and fruits.
I personally do not follow this diet, however I do like preparing some Paleo recipes for my family because I believe overall they are very healthy.
The Paleo way of baking – which I never thought would be possible without grains – creates sugar-free, nutrient-dense treats that are great for kids. I first made these muffins because my son won’t eat eggs on their own and it worked – he loves the muffins! In addition to the goodness of egg, these muffins also pack in vitamins and antioxidants from berries and pumpkin plus good fats that are essential for brain development from the coconut flour and oil. So, at first glance these muffins simply seem like a fun fall breakfast but they are also a nutritional dream come true for moms of picky eaters! If anyone if your home has a gluten or dairy intolerance this is a great way for them to enjoy a baked treat as well. These muffins are FAR easier to make than other forms of gluten-free baking that I have tried as the ingredients are fewer, less expensive, and easier to find.
Because this kind of baking is very different than what all of us are used to don’t worry if the batter seems odd. It is thick and almost more like dough than standard muffin batter (see image), but I have made these several times and I assure you they will turn out fine. Once cooked the texture is barely different than regular muffins. The coconut flour and oil may be a tough ingredient to find in your average grocery store.
Health Foods stores, Whole Foods, and Trader Joe’s would generally carry both but if you do not live nearby I suggest shopping Amazon.com for coconut oil – Artisana and
Nutiva are good brands. Bob’s Red Mill carries organic coconut flour for a reasonable price. If you want to make these extra enticing (just be warned this does violate the Paleo way!) cream-cheese frosting is a great add on. Find flour by clicking here.
Grain-Free Booberry Pumpkin Muffins
6 whole eggs
1/4 C canned pumpkin
1/2 C coconut oil, melted
1 teaspoon pure vanilla extract
1/4 C pure maple syrup
1/2 C coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp dried ginger
1/2 C frozen blueberries
Preheat oven to 350 degrees.
Whisk the eggs, pumpkin, coconut oil, vanilla extract, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and spices and stir until well combined. Gently fold in the berries.
In a muffin tin with foil liners, scoop 1/4 C of the batter into each cup. Bake for 35-40 minutes.
NOTE: I specify foil muffin liners, this is important. The first time I used paper and they are next to impossible to peel off of the muffins.
Yields 12 muffins.