Easy Paleo muffins have been a big hit at several retreats I have catered. Unlike most morning muffins these ones are packed full of nutrient dense ingredients without compromising taste. Don’t forget to add the shredded coconut on the top before baking. It adds an attractive, crunchy touch.

2 c. almond flour
1/2 c.finely shredded coconut
2 T. baking powder
1 t. real salt
1 T. Cinnamon
1 c. pitted dates (blended well)
1/4 c. virgin coconut oil
2 bananas
3 egg whites
1 T. lime juice
1 t. vanilla
1/2 t.grated lemon peel (optional)
1/4 cup chopped coconut strips for topping

Pre-heat oven 350.
Place dry ingredients in a bowl. Mix wet ingredients such as dates, oil, bananas, lime juice and vanilla in bowl or blender to be mixed together. Place in bowl with dry ingredients and mix together. Lastly take the egg whites and place in a blender or
bowl to be blended with a hand mixer. Allow egg whites to get some fluffy volume. Combine with the rest of the ingredients and spoon into muffin tins lined with paper cups.
Top with chopped coconut strips and cashews if you like.
Bake 350 for 30 minutes

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