Eating a Paleo diet sometimes feels like a punishment but it doesn’t have to be! I decided to play around with some ingredients to see if I could copy a vanilla coconut muffin recipe I spotted on Pinterest made with wheat flour. The results were sweet and delicious muffins that will give you the fix you need if you’re craving sweets but avoiding dairy and gluten. They are the perfect alternative to coffee cake or donuts or could even be a great substitute if everyone else is eating birthday cake. Enjoy them for breakfast, a snack, or even dessert.
Paleo sweet tooth hack: Top a warm muffin with fresh berries and So Delicious Dairy Free CocoWhip.
When you convert to a Paleo recipe you typically need more eggs and less flour. The recipe I converted called for 2 1/4 cups of regular flour and two eggs and you will see how much that changed in my new and cleaner version of the recipe! Coconut flour really soaks up liquid so you need a lot of it to get the right consistency.
To start, preheat your oven to 350 degrees.
Ingredients:
- 1.5 C coconut flour. I like Bob’s Red Mill Organic Coconut Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1.5 C shredded coconut. I also use Bob’s Red Mill
- 1/2 C real maple syrup
- 1/2 C honey
- 5 eggs
- 1 C coconut milk
- 1 TBSP vanilla
- 5 TBSP ghee, melted and cooled a bit
Directions:
Mix all dry ingredients in a medium bowl and set aside. Mix all wet ingredients except for ghee. Make a well in the center of the dry ingredients and slowly mix in wet ingredients. Lastly, mix in the melted ghee. Bake in lined muffin tins for about 22 minutes. Tops of muffins should be partly golden. Let cool and enjoy! I store them in the fridge and they freeze well too.
Enjoy your “clean” treats!
New to baking? Check out my TOP 10 KITCHEN BAKING ESSENTIALS guide!
