Paleo Double Berry Muffins v 2.0

7 Oct

Anyone participating in the 2012 LuRong Living Paleo Challenge?  The original version of this recipe was made according to the challenge rules.  Sneakily, LuRong changed their rules after the challenge started.  I don’t know about you, but I read rules once.  I read them, I know them, I’m good to go.  It is fair to say that once the rules are posted, they don’t change.  So thanks to a friend reading the rules more recently, I now know the most recent version and being a scientist I view “no baking soda or powder” as a challenge.  A challenge I can easily win 🙂  Here are my delicious strawberry raspberry paleo muffins with no baking soda and no baking powder!


1 cup hazelnut meal (can substitute 1 cup almond meal)

1 cup almond meal

3/8 tsp. kosher salt

2 large eggs

2 egg whites, beaten to stiff peaks

1/2 cup unsweetened applesauce

4 tbl. coconut nectar

2 tbl. grape seed or canola oil

1 tsp. vanilla extract

1/2 cup freshly sliced strawberries

1/2 cup freeze dried raspberries


Preheat oven to 350°F.  Beat egg whites until stiff peaks form (I recommend saving time by using the whisk attachment on an electric mixer) and set aside.  With the exception of the beaten egg whites, whisk together wet ingredients then stir in dry ingredients.  Fold in strawberries and raspberries.  Gently and carefully fold in your beaten egg whites.  Do NOT overmix!  This is what will make these muffins rise.  You will still see some egg white in the batter, that is normal, proceed to distribute batter into muffin cups (I made 16) and bake at 350°F for 20-25 minutes.


One Response to “Paleo Double Berry Muffins v 2.0”

  1. Kaitlyn October 8, 2012 at 9:39 AM #

    Nice!! I applied the egg white technique to banana bread muffins and pumpkin muffins this morning. Thanks!

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