Sometimes you have a very rainy weekend that was supposed to be 74 degrees and sunny, but then Sunday rolls around and the sun comes out and it's warm and all the winter-y rain from the two previous days have made the afternoon smell like spring, so you go to the grocery store with bare arms and your best friend and you buy fresh berries because it's time for some muffins.
I came up with this recipe by accident one time when I was making mini-muffins for this post on Skunkboy. I was going to follow a recipe and just substitute regular flour for coconut flour, and then I messed up the measurements and added a bunch of random things like shredded coconut and honey, but what I ended up with was actually the blueprint for a pretty good Paleo muffin base recipe. Then, you can add whatever you want to make a flavored muffin--this time I chose raspberries and chocolate chips.
There's a tiny bit of baking powder in these muffins and if you're a Paleo snob who's going to freak out about it instead of simply choosing not to include it, then we probably can't be friends anymore.
Makes twelve big boy muffins.
4 tablespoons coconut oil
1 cup coconut flour
1/2 cup honey
1/2 cup coconut milk
1/2 teaspoon baking powder
A 6 ounce container of fresh raspberries, washed and chopped
1/2 cup of Enjoy Life Chocolate Chips
(Save a few of the chocolate chips for the top.)
1. Preheat your oven to 350 degrees.
2. Melt the coconut oil in a bowl and add flour first, then eggs, and then all other ingredients.
3. Mix the batter together and spoon into greased muffin tins (you can use more coconut oil or an olive oil spray).
4. Bake for 25 minutes, (halfway through you can top them with the extra chocolate chips), broiling at the very end to brown the tops if necessary.
(I had to open one up so you could see inside. And also so I could take a bite.)
Whether it's rainy and cold or sunny and warm, muffins are perfect for whatever season you happen to be in.