I’ve been experimenting with a lot of muffin recipes that do not use baking soda and use less than 1/2 tbl. low glycemic sweetener per muffin and finally this one is up to my standards! Others have definitely needed some apple or nut butter to top them with, but these are nice and moist!
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- Paleo double berry muffins
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- Raw coconut nectar
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- Freeze dried raspberries from Trader Joe’s
Ingredients:
1 cup hazelnut meal
1 cup almond meal
1 tsp. baking powder
3/8 tsp. kosher salt
2 large eggs
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
Method:
Preheat oven to 350°F. Whisk together wet ingredients then stir in dry ingredients. Fold in strawberries and raspberries. Distribute batter into 12 muffin cups and bake at 350°F for 20-25 minutes (took 23 minutes in my oven).
Delicious Primal Cooking 