Paleo Strawberry Chocolate Chip Muffins
Simone says: “I personally am a big fan of the strawberry + chocolate combo, but if you’d rather skip the chocolate, these muffins will still be great. And, of course, if you have a variety of berries, feel free to add them all in!”
- 1/4 cup palm shortening or softened butter or ghee
- 1/4 cup honey
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups blanched almond flour
- 1/2 cup arrowroot starch
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon finely ground sea salt
- 8 ounces strawberries, washed, hulled and diced (about 1 1/4 cups diced)
- 1/2 cup chocolate chips (Equal Exchange Bittersweet Chocolate Chips recommended; see notes)
- Preheat the oven to 350ºF and line a 12-cup muffin tin with parchment liners
- In a blender, combine the shortening, honey, eggs, and vanilla. Blend until smooth.
- In a medium bowl, whisk the almond flour, arrowroot starch, coconut flour, baking soda and sea salt. Add to the blender and blend for 8-10 seconds, or until well incorporated.
- Stir in the strawberries and chocolate chips.
- Divide among the prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin on a wire rack before removing them.
Makes 12 muffins.
As noted in Simone’s introduction, the chocolate chips can be omitted if you wish and other berries (including a mix of berries) can be substituted for the strawberries.
Grain-free baked goods tend to mold faster than regular ones (because of higher protein content), so make sure to refrigerate after a day if you haven't eaten them all yet.
Simone recommends Equal Exchange Bittersweet Chocolate Chips. Some folks also consider Enjoy Life chocolate chips (which are more readily available) paleo friendly.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/paleo-strawberry-chocolate-chip-muffins/