How did I end up with Fab 'n Fast Paleo Muffins? WEEELLL ... I had these silicone heart muffin tins. Bought for cookies I didn't like.
I'm staring at them now on the kitchen counter. And wondering what to do with them now that the cookies were kind of a bust.
I had this recipe from tessadomesticdiva.com. And decided to try it. I mean ... why not? And if it's a bust ... moving on ...
This recipe also fits the criteria for my Fab 'n Fast Paleo collection (5 main ingredients/15 minutes). I did play around a little with the ingredients ... trying different add-ins (chocolate [and other flavor] chips, blueberries, nuts [toasted and not], cacao nibs) and flavored extracts (almond, lemon, chocolate).
And I can't believe from the final texture that THEY'RE FLOURLESS! And pretty much sugar-free with Stevia as the sweetener.
These little muffins have become a fridge staple. They're so easy your kids can even cook them up. And super to put out when friends drop in unexpectedly ... you can even do them fast when you're all hanging out in the kitchen.
They're ready so rapidly friends will think you're a genius cook. And you ARE ... you found this recipe!
Not only that ... as you can see ... they came out GREAT in my little heart muffin pans. So now they have a use.
Going to make these as soon as my newly-purchased bananas ripen. A little lemon zest, lemon extract, and maybe chopped pistachios this time? Eat it UP!
AuthorJill PlaceYou won't BELIEVE how FAST and versatile these muffins are ... and they're Paleo, flourless 'n FAB-ulously flavorful too!
Preheat oven to 400 degrees.
Place all ingredients (except add-ins) in a blender.
Blend batter until smooth; will be sticky because of the nut butter.
Grease muffin tins with cooking spray. Add add-ins (my Vitamix heated the batter so cool a bit if you're using chocolate chips as they will melt) and pour/scrape batter into small or mini muffin tins (makes 12 minis and 8 small [my size] muffin molds).
Bake in the 400-degree oven for about 10 minutes (my tin size/oven took about 15 minutes) until muffins are well-browned and a toothpick comes out clean from the center.
Cool at least 10 minutes in pan and then turn out on plate or wire pack to cool completely. You can store these in a closed container in the fridge for at least a week (but they'll most likely be gone by then). ENJOY!
Ingredients
Directions
Preheat oven to 400 degrees.
Place all ingredients (except add-ins) in a blender.
Blend batter until smooth; will be sticky because of the nut butter.
Grease muffin tins with cooking spray. Add add-ins (my Vitamix heated the batter so cool a bit if you're using chocolate chips as they will melt) and pour/scrape batter into small or mini muffin tins (makes 12 minis and 8 small [my size] muffin molds).
Bake in the 400-degree oven for about 10 minutes (my tin size/oven took about 15 minutes) until muffins are well-browned and a toothpick comes out clean from the center.
Cool at least 10 minutes in pan and then turn out on plate or wire pack to cool completely. You can store these in a closed container in the fridge for at least a week (but they'll most likely be gone by then). ENJOY!
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