Yum! I have just made a delicious batch of paleo muffins and I am enjoying them with a lovely cup of coffee whilst the kids are resting, bliss 😍These were really easy to make using the food professor and pureeing the blueberries helped add moisture to the batter which is so essential when cooking with coconut flour. And I had almost all the ingredients in the house to make them too (apart from some extra blueberries) so no need to drag the kids to the shops, a double bonus. I would have liked to include a few whole blueberries in the batter for added “blueberriness” but it was still delicious without.
. 1/2 cup coconut flour
. 1/2 cup cocoa
. 1/4 cup coconut oil
. 1/4 cup maple syrup
. 1 tspn baking powder
. 1 tspn vanilla
. 1 cup frozen blueberries
. 5 eggs
. Dark Chocolate chips to decorate, optional
. Extra blueberries to fold through batter, optional
1. Blend oil, maple syrup and blueberries together in the food processor until well combined.
2. Add remaining ingredients and process until a smooth batter is formed. Fold in extra blueberries, if using and pour into a 12 muffin tray lined with cases. Decorate with chocolate chips, if desired.
3. Bake for 25 – 30 min at 190*C .
These were a great afternoon treat as I must admit I was really hungry after my tasty, but scant, lunch of salami lettuce sandwiches.