These are THE YUMMIEST muffins ever!! I got the great idea from “Eat Drink Paleo”
I made a few modifications, but didn’t use their topping recipe at all. I wanted something creamy and less sweet, so I made the paleo frosting, which is SO good and makes these muffins a real treat for dessert or with a cup of coffee in the morning (I did both:)
- Palm Shortening to grease the muffin tins
- 1/2 Cup Water (to soften figs)
- 6 ounces of dried figs (about 3/4 cup or 10-12 figs)
- 1 1/2 Ripe Banana
- 3 Tbs. Coconut Flour
- 2 Eggs
- 1 Tbs. Vanilla Extract
- 1/2 tsp. Baking Powder
Preheat oven to 365. Grease your muffin tins with the palm shortening. Cut the little stems off of the figs and put them in a small pan with the water. Heat on medium until they begin to enlarge and soften while you prepare the rest of your ingredients (stir occasionally).
In your food processor, combine the eggs, bananas, coconut flour, vanilla and baking powder. Blend on high until completely smooth. Remove the figs from the heat, take them out of the water and add to the other mixture in the food processor. Pulse on high again a few times until the figs are blended evenly in the batter.
Pour the batter in 6 of the cupcake holders (I add water in the empty holders). Bake for 22 minutes and allow to cool.
- 1/2 Cup Palm Shortening
- 1/4 Cup Honey
- 1 tsp. Vanilla Extract
- 2 Tbs. Arrowroot Powder
- 2 Tbs. Coconut Flour
- 1/8th tsp. Salt (I used pink Himalayan sea salt)
- 2 Tbs. Melted Coconut Oil
- 2 tsp. Cashew Milk
In your mixing bowl, combine all ingredients except for the coconut oil and cashew milk. Blend on high speed until the batter becomes thick, like frosting. Turn the mixer to low and slowly add the coconut oil and cashew milk until blended completely.
Once the muffins have cooled a little bit (you don’t want the frosting to melt off) lather your preferred amount of frosting on each.
If you want to get REAL crazy in the morning, enjoy these with a mimosa, minus the O.J.
This recipe is by far the yummiest, most satisfying meatloaf I have EVER had and I don’t feel guilty in the slightest because the only 2 “fillers” are corn flake crumbs and almond meal! I use mushrooms (weird?) to add flavor and moisture and a little Worcestershire sauce for a little kick. Please make and enjoy!! If you want a glass of wine while you make and enjoy this dish, I had Bluefin’s Petite Sirah. At less than $6 a bottle at Trader Joe’s, can you really pass on it??
- 1 lb. Ground Turkey Meat ($2.99 at Trader Joe’s!)
- 3 Eggs
- 1 Cup Chopped Baby Bella Mushrooms
- 1/2 Cup Almond Meal (Trader Joe’s)
- 1/3 Cup Corn Flake Crumbs (I used Kellogg’s)
- 1/4 Cup Ketchup (+ another 2 Tbs. for topping)
- 2 Tbs. Worcestershire Sauce
- 2 Tbs. Grated Parmesan Cheese
- 1/2 tsp. Parsley
- 1/4 tsp. Salt
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Baking Powder
Preheat oven to 350 degrees. In a large mixing bowl, combine the 3 eggs, beaten, and the turkey meat. Mix well. Add the mushrooms and mix again. Put the almond meal and corn flake crumbs and mix once more. Finally, add all remaining ingredients and mix together, then pour into a greased loaf pan spreading evenly (I used Trader Joe’s Extra Virgin Italian Olive Oil Spray to grease the pan).
Take the extra 2 Tbs. of ketchup and spread evenly over the top of the loaf.
Bake for 45 Minutes and enjoy!
OK! So it’s not paleo OR gluten free BUUUUT, it’s still relatively healthy and delicious! I didn’t feel overly full or too guilty about this one. I opted for all-veggie toppings, which cut back on the sodium (I don’t like chicken on my pizza unless it’s a BBQ or Buffalo, so I usually do prosciutto or pepperoni).
Here’s what I did:
- Preheat Oven to 425 degrees
- 2 Cups Whole Wheat Flour (plus extra for kneading)
- 1/4 oz. Pizza Crust Yeast “Fast and Easy”
- 2 tsp. Honey
- 2/3 Cup Hot Water
- 3 Tbs. Grape Seed Oil (plus extra for greasing baking sheet)
- 8 oz. Trader Joe’s Fat Free Pizza Sauce
- 1/2 Large Green Bell Pepper
- 1/8th Purple Onion (sliced)
- 1/2 Cup Sliced Baby Bella Mushrooms
- 1 1/2 Cups Shredded Part Skim Mozzarella Cheese (Harris Teeter)
- 1/4 Cup Grated Parmesan Cheese
- 1 Tbs. Italian Seasoning
- 1 tsp. Salt
In a large mixing bowl, combine the flour, yeast, and honey and mix together. Add the oil and slowly add the water while mixing with your hands. Slowly form a ball and place on a clean surface coated with more flour. Begin to knead the dough until the dough starts to pull back as you stretch. Add more flour to the surface, if needed and begin to roll out into a rectangle to fit your cookie sheet.
Grease cookie sheet (I used a 17 x 12 1/2 sheet and greased with oil and paper towels) and place the rolled out dough. Begin to stretch and cover the sheet corner to corner and brush the edges with oil. Place in the preheated oven and bake dough for 5 minutes. Remove and add all toppings. Place back in the oven and bake for 10 more minutes. Remove and allow to cool before slicing….ENJOY!! (I did!)