BeBa

Candian bacon fried with fresh pineapple
Eggs over easy
Poached eggs
Frittata
Paleo coconut raspberry muffins (or paleo blueberry muffins)
Mixed fresh berries
Sliced cantaloupe
Fluffy coconut flour pancakes
No oat “oatmeal”

I don’t have to bake to succeed at paleo – mostly I don’t even miss treats. But I’m a mom and this mom bakes, dammit. Paleo goods baked with coconut flour are a darn easy way to get lots of fiber and eggs into my kids, too. And it’s not like I hate eating them.

I had some success with this muffin recipe today (inspired by this low-carb muffin recipe). My only issue is how to make them slide neatly out of the muffin tin – I oiled mine up with olive oil and it was still a struggle getting them out of the pan. Maybe they need a good old-fashioned grease-and-flour technique to slide out? Worst case scenario I’ll just use cupcake liners. Any tips? In the meantime, I’ll experiment and update.

In the meantime, here’s the recipe!

Paleo Coconut Raspberry Muffins (Blueberry Muffins)

Makes 12 muffins.

Ingredients

Directions

1.  Preheat oven to 375F. Whisk the eggs until they are well-blended.

2. Continue whisking the eggs while pouring the coconut oil in a slow steady stream.

3. Add vanilla and whisk until blended.

4. In a separate bowl, mix coconut flour, salt and baking powder. The coconut flour will be lumpy, but once I added liquid near the end of the mixing process all the lumps whisked right out.

5. Whisk the dry mixture into the egg mixture.

6. Whisk water or coconut milk in 1 tablespoon at a time until batter is desired texture – you want a consistency that will support the berries, but not too thick or runny. Once this consistency is achieved, whisk until batter is smooth.

7. Whisk in honey or stevia to taste. (I used about 6-8 drops of liquid stevia.)

8. Gently fold in berries and spoon into muffin tin (I use 1/4 cup measuring cup – that seems about right).

9. Bake for 20-25 minutes, or until toothpick comes out clean.