Paleo Spice Muffins

Course: Breakfast

Cuisine: American

Keyword: paleo muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 173kcal

Author: Megan Gilmore

These Paleo Muffins are made with NO flour or oil, for an easy gluten-free treat! All you need is a few simple ingredients to make them.

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Ingredients

1 cup almond butter
1/2 cup unsweetened applesauce
2 whole eggs
1/3 cup honey
1 teaspoon baking powder (see note)
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/4 cup chopped pecans (optional; for topping)

Instructions

Preheat the oven to 350ºF and line a 12-cup muffin pan with parchment liners. In a large bowl, combine the almond butter, applesauce, eggs, honey, baking powder, cinnamon, ginger, nutmeg and salt. Stir well, until the batter is very smooth.
Use a 1/4 cup measure to distribute the batter among the baking cups. (When you use the 1/4 cup measure, sometimes you may only end up with 11 muffins instead of 12. Or, you can simply fill each muffin cup about halfway full, and get 12 small muffins.) Sprinkle chopped pecans on top, and gently press them into the batter, for a topping.
Bake the muffins at 350ºF for 25 to 30 minutes, or until the muffins rise and don't look soft in the center. Let them cool for at least 1 hour in the pan, then you can serve them.
These spice muffins are very moist, so they are best kept in the fridge for the best shelf life. Store them in an airtight container in the fridge for up to 5 days, or you can freeze them for up to 3 months. To thaw, place them in the fridge overnight.

Video

Notes

Nutrition information is for 1 of 12 small muffins, without the optional pecan topping. This information is automatically calculated, and it just an estimate, not a guarantee.

Nutrition