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Page 1: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or
Page 2: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

Copyright Notice

Copyright © 2017. All Rights Reserved.

PaleoHacks, LLC retains 100% rights to this material and it may not be republished,

repacked and/or redistributed for any purposes what so ever without the express

written consent from the owners of Paleohacks, LLC

1. Heavenly Paleo Banana Muffins

2. Orange Poppy Seed Muffins

3. Pina Colada Muffins

4. Lox And Caper Egg Muffins

5. Pumpkin Zucchini Muffins

6. Paleo Apple Cherry Muffins

7. Chocolate Chip Zucchini Muffins

8. Zesty Coconut Lime Muffins

9. Paleo Blueberry Muffins

10. Paleo Pumpkin Spice Muffins

11. Sweet Potato Banana Mini Muffins

12. Morning Glory Muffins

13. Sweet Potato Muffins

14. Chocolate Avocado Blueberry Muffins

15. Turmeric Coconut Flour Muffins

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Page 3: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 1| PALEO MUFFIN RECIPES4

HEAVENLY PALEO BANANA MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 3 cups ground almonds

• 2 t baking soda

• ½ t sea salt

• 4 T coconut oil

• 2 T chia seeds or

flaxseeds, plus 6 T water

• 2 ripe bananas, mashed

• 1 T vanilla extract

• 1 T ground cinnamon

• 4 T honey or maple syrup

1. Preheat the oven to 350°F.

2. Add 10 to 12 paper muffin cups to a muffin baking tray.

3. Mix 2 T of chia seeds, or ground flaxseeds, with 6 T water and place in the fridge for 15 minutes.

4. Combine all of the ingredients in a large bowl and mix together. Add the chia seed or flaxseed mix to the ingredients and combine everything together to form a batter.

5. Spoon the batter into the muffin paper cups and smooth the tops with the spoon.

6. Place in the oven and bake for 13 to 15 minutes, or until lightly golden brown on top. Place a skewer in the center of a muffin and if it comes out clean, it’s ready.

7. Remove from the oven and allow to cool in the tray.

SERVES: 10 TO 12 MUFFINS PREP: 15 MINS COOK: 13 MINS

Page 4: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 3| PALEO MUFFIN RECIPES2

ORANGE POPPYSEED MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 6 eggs

• 2 T orange juice

• ½ cup honey

• ½ cup melted coconut oil

• ½ cup coconut flour

• ¼ t salt

• 1 T orange zest

• 2 T poppy seeds

1. Preheat the oven to 350°F. Prepare a muffin tray with liners, or spray it with nonstick cooking spray.

2. Using a standing or hand mixer, combine the eggs whites, honey, orange juice, salt, and orange zest. Blend until the eggs are fluffy, and the citrus bubbles with the ingredients.

3. Add the coconut flour and oil,* then mix just to combine. Do not over-combine.

4. Spoon the batter into 6 muffins cavities, filling each one ¾ of the way.

5. Bake muffins at 350°F degrees for 12 minutes.

6. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

7. Store in an airtight container in the refrigerator, or enjoy immediately.

*Pro tip: To prevent the coconut oil from hardening, mix all of the batter with the flour.

SERVES: 6 PREP: 5 MINS COOK: 12 MINS

Page 5: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 5| PALEO MUFFIN RECIPES4

PINA COLADA MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 6 large egg whites

• 1 cup almond meal

• ¼ cup coconut flour

• ½ cup pineapple, sliced into

¼-inch pieces

• ¼ cup honey

• ¼ t vanilla extract

• ½ t baking soda

• 1 T unsweetened shredded

coconut

• Optional: ¼ cup unsweetened

shredded coconut for topping

• 1/8 cup unsweetened

coconut cream

• 1 T maple syrup

• ¼ cup pineapple

1. Preheat the oven to 350°F. Prepare a muffin tin with muffin liners.

2. In a bowl, combine egg whites, honey, and vanilla and whisk until eggs become fluffy.

3. Fold in the almond meal, coconut flour, baking soda and shredded coconut into the wet ingredients.

4. Divide the batter among 6 muffin cavities.

5. Bake at 350°F for 22-25 minutes, until the tops of the muffins are set and lightly browned around the edges.

6. While the muffins are baking, add the ingredients for the glaze to a blender and blend until the pineapple chunks are broken down. Freeze the glaze while the muffins finish baking.

7. Remove the muffins from the oven. Cool in the pan 2-3 minutes before removing and placing on a baking rack to cool completely.

8. Remove the glaze from the freezer. Using a spatula, spread 1-2 T of the glaze on the top of each muffin. Sprinkle shredded coconut on top.

9. Store muffins in the refrigerator in an airtight container up to one week.

SERVES: 6 MUFFINS PREP: 5 MINS COOK: 25 MINS

Page 6: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 7| PALEO MUFFIN RECIPES6

LOX AND CAPEREGG MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 2 large eggs

• 4 large egg whites

• ⅓ cup unsweetened coconut milk

• 2 T capers

• ¼ cup lox, sliced into quarter-inch

pieces

• ½ t dried parsley

• Salt and pepper, to taste

1. Preheat the oven to 325°F. Prepare a muffin tin with nonstick baking spray, coconut oil or silicone baking liners.

2. In a small bowl, combine eggs, egg whites, and coconut milk with a fork until frothy. Add the lox, capers, parsley, salt and pepper and combine.

3. Pour the egg mixture into the muffin cavities, dividing it evenly among 6 muffin cavities.

4. Bake at 325°F for 22-25 minutes (until the tops of the eggs are set).

5. Remove from the oven and cool in the pan for 5 minutes before removing and placing on a baking rack to cool completely.

6. Store in the refrigerator in an airtight container up to a week.

SERVES: 6 PREP: 5 MINS COOK: 25 MINS

Page 7: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 9| PALEO MUFFIN RECIPES8

PUMPKIN ZUCCHINI MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 1 small zucchini, chopped

• ½ cup pumpkin seeds (peptias)

ground in a food processor + extra

for topping

• 2 large eggs, room temperature

• 2 T golden flax meal, ground

• ¼ cup tapioca flour

• ¼ t garlic powder

• ⅛ t sea salt

1. Preheat the oven to 350°F. Prepare a muffin tin by lightly greasing with melted coconut oil.

2. In a blender, blend the pumpkin seeds until roughly ground.

3. Transfer the pumpkin seeds to a medium mixing bowl. Set aside.

4. Place the chopped zucchini in the blender and gently pulse to shred.

5. Transfer shredded zucchini to the mixing bowl with the ground pumpkin seeds, then add the eggs.

6. Whisk the three ingredients together until eggs are broken down.

7. Add flax meal, salt, garlic powder and tapioca powder to the mixing bowl. Whisk together until ingredients are well combined.

8. Transfer the batter to the prepared muffin tin, evenly dividing it into 6 cavities.

9. Place 4-5 extra pumpkin seeds on top of each muffin. Press them gently into the batter to set.

10. Bake for 30 minutes until the edges are golden brown. Remove from the oven and transfer muffins to a wire rack to cool.

SERVES: 6 MUFFINS PREP: 15 MINS COOK: 30 MINS

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PALEO MUFFIN RECIPES | 11| PALEO MUFFIN RECIPES10

PALEO APPLE CHERRY MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 4 eggs, for muffins

• ⅓ cup coconut oil, melted, for

muffins

• ⅓ cup coconut sugar, for muffins

• ½ cup coconut flour, for muffins

• 1 t baking soda, for muffins

• 1 apple, peeled and diced, for

muffins

• ⅓ cup dried cherries, for muffins

• ½ cup chopped walnuts, for topping

• 2 T coconut flour, for topping

• 1 T coconut sugar, for topping

• 3 T coconut oil, melted, for topping

1. Preheat the oven to 375°F.

2. Grease a muffin tin with a little coconut oil.

3. In a mixing bowl, whisk the eggs with the coconut oil and coconut sugar.

4. Add the coconut flour and baking soda and mix well.

5. Fold in the apples and cherries.

6. Divide batter between 6 muffin cups.

For the crumb topping:

1. In a small bowl, combine all topping ingredients (walnuts, coconut flour, coconut sugar, and coconut oil) and mix.

2. Divide evenly between muffins.

3. Bake for about 25 minutes, or until a toothpick inserted near the center of a muffin comes out clean.

4. Let cool and bit and enjoy.

SERVES: 6 MUFFINS PREP: 15 MINS COOK: 30 MINS

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PALEO MUFFIN RECIPES | 13| PALEO MUFFIN RECIPES12

CHOCOLATE CHIP ZUCCHINI MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 4 large eggs

• ⅓ cup coconut oil, melted

• ⅓ cup honey

• 1 ½ cups grated zucchini

• 2 t pure vanilla extract

• ½ cup plus 2 T coconut flour

• ½ cup arrowroot starch

• ½ t baking soda

• ½ t raw apple cider vinegar

• ½ cup chopped dark chocolate (at

least 70% cacao)

1. Preheat the oven to 375°F.

2. Grease a standard-sized muffin pan with a bit of coconut oil.

3. In a large mixing bowl, whisk the eggs.

4. Add in the coconut oil, honey, zucchini, and vanilla. Mix well.

5. Add the coconut flour and arrowroot starch and mix well.

6. Add the baking soda and apple cider vinegar and mix.

7. Fold in the chopped dark chocolate.

8. Scoop the batter evenly into 7 of the greased muffin cups.

9. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Let cool and enjoy.

SERVES: 7 PREP: 10 MINS COOK: 20 MINS

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PALEO MUFFIN RECIPES | 15| PALEO MUFFIN RECIPES14

ZESTY COCONUT LIME MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 2 ¼ cups almond flour

• 2 eggs

• ½ cup unsweetened coconut milk

• 3 T honey

• ½ t vanilla extract

• 2 T applesauce

• 5 T lime juice

• The zest of 1 lime

• ½ cup unsweetened shredded

coconut (and 2 T for sprinkling)

• 1 t baking soda

1. Preheat oven to 350ºF. Prepare a muffin tin with liners or nonstick cooking spray.

2. Place eggs, applesauce, coconut milk, honey, vanilla extract, lime juice, and lime zest into a large bowl or standing mixer. Then mix until thick and frothy.

3. Add the almond flour, shredded coconut, and baking soda to the batter. Then mix to combine. Do not overmix.

4. Transfer to the prepared muffin tin. Sprinkle more shredded coconut on top of each muffin.

5. Bake at 350 degrees F for 15-20 minutes (or until cooked and slightly brown around the edges). Allow to cool in the muffin tin for 5 minutes, then gently remove and transfer to wire rack to cool further.

6. In an airtight container, store in the refrigerator up to one week.

SERVES: 9 PREP: 5 MINS COOK: 20 MINS

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PALEO MUFFIN RECIPES | 17| PALEO MUFFIN RECIPES16

PALEO BLUEBERRY MUFFINS

INGREDIENTS: INSTRUCTIONS:

• ½ cup almond flour

• ½ cup coconut flour

• ½ cup hazelnut flour

• 1 tbsp coconut sugar

• 1 tsp baking soda

• ¼ tsp salt

• 3 eggs

• 3 tbsp unsweetened almond milk

• ¼ cup+2 tbsp honey

• 1 tsp vanilla extract

• ½ cup blueberries

1. Preheat oven to 350°.

2. Combine dry ingredients (both flours, sugar, baking soda, and salt) into a bowl and mix.

3. In a separate bowl, whisk eggs together; add milk, honey and vanilla and stir.

4. Fold wet ingredients into dry ingredients.

5. Stir in the blueberries by hand.

6. Line muffin tin with muffin liners and spray each one with a bit of nonstick spray (optional but recommended).

7. Pour batter evenly into muffin tins.

8. Bake for 10-15 minutes or until batter is no longer in liquid form.

9. Drizzle with extra honey if desired.

10. Enjoy!

SERVES: 1 DOZEN PREP: 10 MINS COOK: 10 MINS

Page 12: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 19| PALEO MUFFIN RECIPES18

PALEO PUMPKIN SPICE MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 4 eggs

• 1 cup pure pumpkin

• ¼ cup coconut oil, melted

• ¼ cup maple syrup

• ¼ cup tapioca flour

• ½ cup coconut flour

• 1 t baking soda

• 1 T pumpkin pie spice

Optional: extra coconut oil and

a blend of coconut sugar and

pumpkin spice for topping

1. Preheat oven to 400°F. In a bowl, whisk together eggs, pumpkin, coconut oil, and maple syrup.

2. Add tapioca flour, coconut flour, baking soda and pumpkin pie spice to bowl. Combine well.

3. Scoop muffin batter evenly into 12-muffin tin. Bake for 20 minutes.

4. (Optional) Once cooled, top muffins with a quick swipe of coconut oil and a dusting of coconut sugar and pumpkin pie spice blended together.

SERVES: 12 MUFFINS PREP: 15 MINS COOK: 20 MINS

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PALEO MUFFIN RECIPES | 21| PALEO MUFFIN RECIPES20

SWEET POTATO BANANA MINI MUFFINS

INGREDIENTS: INSTRUCTIONS:

• ½ cup cooked sweet potato puree

• 1 ripe banana, mashed (~⅓ cup)

• 3 eggs

• ⅓ cup sunflower seed, almond or

cashew butter (may substitute any

nut or seed butter of choice)

• 2 T coconut oil, melted

• 2 T pure maple syrup

• ¼ cup coconut flour

• ¼ cup arrowroot or almond flour

• 1 t cinnamon

• 1 t baking soda

• ½ t salt

• ⅓ cup add-in’s: dark chocolate

chips, chopped nuts*, sunflower

seeds, dried cherries and/or raisins

(optional)

1. Preheat your oven to 350°F. Line a mini-muffin tin with paper liners or grease with oil.

2. In a medium bowl, whisk together the coconut flour, arrowroot flour, cinnamon, baking soda and salt. Set aside.

3. In a sauce pan, combine and melt maple syrup, coconut oil, sunflower seed butter over medium heat. Remove from heat and slightly cool.

4. Add the sweet potato, banana, eggs, coconut oil, sunflower seed butter, and maple syrup to the dry ingredients and stir to combine.

5. Divide the batter evenly, filling each muffin well.

6. Bake for 15 minutes. If making regular sized muffins, bake for 22-25 minutes or until an inserted toothpick comes out clean. Remove from oven and transfer muffins out of pan and on to wire rack to cool.

SERVES: 24 PREP: 15 MINS COOK: 15 MINS

Page 14: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 23| PALEO MUFFIN RECIPES22

MORNING GLORY MUFFINS

INGREDIENTS: INSTRUCTIONS:

• ⅓ cup sunflower butter (any

nut butter will work)

• ¼ cup unsweetened coconut

milk

• ½ t vanilla extract

• 1 ½ T melted coconut oil

• 3 large eggs (room

temperature)

• 1 ripe banana

• 1 cup shredded carrots

• ⅓ cup coconut flour

• ½ t cinnamon

• ½ t baking soda

• ½ t baking powder

• Pinch of salt

1. Preheat the oven to 350°F. Prepare a muffin pan by lightly coating it with coconut oil.

2. In a blender, shred the carrots by pulsing several times. Set aside.

3. In a large bowl, whisk together eggs, milk, sunflower butter, banana, salt, and vanilla.

4. In a smaller bowl, combine baking soda, baking powder, coconut flour, and cinnamon.

5. Slowly add the flour mixture to the wet mixture until they’re fully incorporated. Then fold shredded carrots into the batter until it’s fully incorporated. Pour batter into muffin tin.

6. Bake 20 minutes until muffins are set, and a toothpick can be removed clean.

7. Remove from the oven, and transfer to a wire rack to cool.

SERVES: 9 MUFFINS PREP: 10 MINS COOK: 20 MINS

Page 15: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 25| PALEO MUFFIN RECIPES24

SWEET POTATO MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 1 ½ cups PureWOD Recover Sweet Potato powder

• 2 eggs• 1 cup unsweetened coconut milk• ¼ cup coconut oil, melted• 2 ripe bananas• 2 t ground turmeric• 1 t cinnamon• 1 t baking powder• ¼ t sea salt

1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.

2. In a large mixing bowl, mash bananas with a fork until mushy. Whisk in eggs and unsweetened coconut milk.

3. Add PureWOD Recover Sweet Potato Powder, melted coconut oil, turmeric, cinnamon, sea salt and baking powder. Stir until well combined.

4. Use a 1/3 cup measuring scoop or large spoon to scoop batter into muffin tins.

5. Bake for 45 minutes or until toothpick inserted into center of muffin comes out clean. Allow muffins to cool 15 minutes.

SERVES: 12 PREP: 15 MINS COOK: 45 MINS

Page 16: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 27| PALEO MUFFIN RECIPES26

CHOCOLATE AVOCADO BLUEBERRY MUFFINS

INGREDIENTS: INSTRUCTIONS:

• 2 large eggs, room temperature

• 1 small avocado, ripe

• ⅓ cup coconut sugar

• ¼ t salt

• ¼ cup raw cacao powder + 1 T

• 2 t baking powder

• 2 T coconut flour

• 1 cup almond flour

• ½ cup unsweetened almond milk

• ¼ cup fresh blueberries

• 2 T dark chocolate chips

1. Preheat oven to 375°F. Prepare a muffin tin with muffin liners or grease with coconut oil.

2. Place eggs, avocado, sugar and salt in a blender with 1 tablespoon of cacao powder. Blend on high until avocado is fully broken down and the mixture resembles a smooth pudding.

3. In a small bowl, sift together ¼ cup cocoa powder, baking powder, coconut flour and almond flour.

4. Add the almond milk to the liquid mixture, then slowly fold in dry ingredients. Mix just until combined - don’t overmix!

5. Fold in blueberries and chocolate chips.

6. Transfer batter to prepared muffin tin, dividing the batter evenly among 9 cavities.

7. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove the muffins from the tin and transfer to a wire baking rack to cool.

9. Store in the refrigerator for one week or in the freezer for up to one month.

SERVES: 9 MUFFINS PREP: 10 MINS COOK: 18 MINS

Page 17: contents. · HEAVENLY PALEO BANANA MUFFINS INGREDIENTS: INSTRUCTIONS: • 3 cups ground almonds • 2 t baking soda • ½ t sea salt • 4 T coconut oil • 2 T chia seeds or

PALEO MUFFIN RECIPES | 29| PALEO MUFFIN RECIPES28

TURMERIC COCONUT FLOUR MUFFINS

INGREDIENTS: INSTRUCTIONS:

1. Preheat oven to 350°F. Prepare a muffin tin with 8 muffin liners.

2. In a large mixing bowl, add eggs, milk, maple syrup, and vanilla extract. Mix until it’s well-combined and the eggs begin to bubble.

3. In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, pepper, and salt.

4. Slowly stir the dry ingredients into the wet ones, until the batter is smooth and thick.

5. Transfer the batter to a prepared muffin tin, dividing the batter evenly.

6. Bake for 25 minutes, until slightly browned around the edges.

7. Remove muffins from the oven, and transfer to a wire rack to cool.

• 6 large eggs

• ½ cup unsweetened

coconut milk

• ⅓ cup maple syrup

• 1 t vanilla extract

• ¾ cup + 2 T coconut flour

• ½ t baking soda

• 2 t turmeric

• ½ t ginger powder

• Pinch of salt and pepper

SERVES: 8 MUFFINS PREP: 5 MINS COOK: 25 MINS