This week, I rediscovered Against all Grain and finally got around to cooking some paleo recipes from this wonderful cookbook. I’ve been starting to think about life after pregnancy, and decided I want to lean more towards cooking and baking paleo; maybe even completing a whole30 challenge to lose the baby weight. I have absolutely loved being pregnant, but I’m a tad bit excited to get back to training and having a consistent workout/eating schedule again. With my wonky hips, exercise went out the window about a month or so ago after I was ridiculously sore just from “walking” on the elliptical.
I had been staring at this paleo blueberry muffin recipe all week and finally got the chance to bake some this morning! The topping is the best part; but I really do love anything blueberry.
2 large eggs, at room temperature
2 T. fresh lemon juice
1/3 cup ghee, softened
1 t. vanilla extract
1/3 cup honey
1/2 cup warm water
1 3/4 cups pancake mix (recipe here)
1/2 t. ground cinnamon
1/2 cup fresh blueberries
Optional streusel topping
1/3 cup raw pecan halves
1 T. unsweetened shredded coconut
1 T. solid coconut oil
1 T. blanched almond flour
1 T. coconut crystals or honey
3/4 t. ground cinnamon
1 large date, pitted
pinch of sea salt
- Preheat the oven to 350 degrees and place a heatproof dish, filled with 2 cups water, on the bottom rack. Position another rack in the center of the oven.
- Place all muffin ingredients, in order listed, into a food processor and blend for about 30 seconds. Scrape sides and blend until smooth. Stir in blueberries.
- Grease 10 cups of a muffin tin or line with paper liners. Spoon batter and fill each cup two-thirds full.
For the topping
- Place all ingredients in a food processor and pulse a few times, or until mixture resembles course sand. Sprinkle topping over batter
- Bake muffins for about 20-25 minutes. Remove to a wire rack and let cool.
3 cups blanched almond flour
1 cup coconut flour
1 T. baking soda
2 t. cream of tartar
3/4 t. sea salt
- Mix all ingredients together in a large bowl. Transfer to an airtight container and store for up to 1 month in the pantry or 6 months in the fridge.