Here’s a healthy muffin recipe that suits both Paleo and Vegan diets, won’t spike your blood sugar and delivers a nice dose of antioxidants. Cold weather gets me baking, and yearning for warm goodies from the oven. In order to balance out my desire for increased carbohydrates, I keep these grain-free, high in healthy fats and delivering a decent amount of protein.
I used cooked butternut squash in these, but you can also substitute canned pumpkin or cooked sweet potato. Even applesauce or a mashed banana would work, but it will change the flavor. I fold in cinnamon, ginger and allspice to add great flavor and the anti-inflammatory benefits of the spices.
Instead of grain-based flours, I use a combination of almond flour, coconut flour and arrowroot. All three are beneficial to gut health and don’t cause the same rise in insulin as refined flours. If you are eating Paleo, eggs help to bind these muffins. But, if you prefer to eat vegan or plant-based, use “flax eggs” instead, by combining 1 T. flaxseed meal with 3 T. water.
Grain-Free Spice Snack Muffins
3/4 c. almond flour
1/2 c. coconut flour
1/2 c. arrowroot starch
1 T. flaxseed meal
1/2 t. salt
1/2 t. cinnamon
1/2 t baking soda
1/4 t. ginger
1/4 t. allspice
3 eggs OR 2T. flaxseed meal soaked in 6 T. water
1/3 c. melted coconut oil or unsalted butter
1/4 c. maple syrup
3 T. orange juice
1 t. vanilla extract
3/4 c. cooked pureed squash, canned pumpkin, or sweet potato
1/4 c. chopped pecans
Preheat the oven to 350. Line a muffin tin with muffin liners.
Whisk together all of the dry ingredients in a medium size bowl. Add in the wet ingredients and mix well to combine. Spoon into 12 muffin liners. Sprinkle with the chopped pecans.
Bake for 20 min, until a tester comes out clean. Let cool 5 min before serving.