Paleo dinner muffins

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Paleo dinner muffins

Even though these muffins are healthy, they are very flavorful and have a rich texture. They contain only wholesome ingredients, no added sugar. The muffins are rich in protein, vitamins and fiber. They are a great meal prep option and can be a great lunch or dinner meal.

I like meal prep them in the weekends because I’m usually very busy the whole week. The muffins are a bit sweet, which is perfect for dinner. The protein gives your body enough energy and you don’t crave for unhealthy foods in the evening. You can make the muffins sweeter by adding berries, my favorites are blackberries and raspberries. If you crave for a more flavorful meal, you can add cinnamon and raisins. Add everything you want and don’t be afraid to experiment.

Paleo dinner muffins

Paleo diet doesn't have to be boring. Even though these muffins are suitable for the diet, they are really delicious. And you don't have to be on Paleo to enjoy this grain-free, sugar-free and dairy-free treat. If you want something quick and easy, this recipe is perfect for you.

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 185 kcal

Ingredients

  • 15 ml coconut oil
  • 4 eggs
  • 200 ml almond flour
  • 4 ripe bananas
  • 15 ml vanilla
  • 15 ml cinnamon
  • 5 ml ginger
  • 7 ml baking soda
  • 5 ml ground allspice
  • 5 ml cloves garlic
  • 5 ml sea salt
  • 225 ml coconut
  • 125 ml raisins
  • 125 ml chocolate chips, paleo
  • 125 ml toasted walnuts, chopped

Instructions

  1. Preheat the oven to 350F. Take a muffin pan and line it with liners. Melt the oil over medium heat. If you don't have toasted walnuts, place them in the oven while it's heating up. 5 minutes is enough for walnuts to get cooked.

  2. Take a bowl, add all the ingredients except walnuts, raisins, coconut, chocolate chips, and beat with a beater until everything is very well mixed. Add the rest of the ingredients to the mixture. Make sure they are well combined.

  3. Pour the mixture into the muffin pan, fill every lined to the top. Bake for 30 minutes. Test muffins with the toothpick: insert it in the middle, if it comes out clean, your muffins are ready. Take them out of the oven, let them cool for 5 minutes. Transfer the muffins on a cooling sheet. Serve warm.

Ingredients

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