Blueberry & Apple Paleo Muffins

Alright gang. I'm taking a step back from the sweets and taking a step towards a more healthy eating lifestyle by following The Paleo Diet. Gasp! As women, we all know that as our biological clock ticks our metabolism slows down and, dare I say it, our waistbands might become a bit snug...

Now, I know most of you have seen pictures of me, but before you think it, before you say it...I do realize that I am not overweight. My husband and I are attempting this new healthy lifestyle to, of course, shed a few extra pounds, but also to just be healthy overall. Friends and family will say, "You're so skinny! You don't need to lose weight." Yes, I realize by average weight standards I don't really need to lose weight, but I'm not talking like 20 and 30 pounds here. Maybe just 5 to 10 pounds. You haven't seen me in my birthday suit...it's called sucking in, haha, I could stand to lose about 5 pounds, trust me.

So, after scouring the web for Paleo recipes, I decided to start simple. Blueberry Apple Paleo Muffins, not too scary, right? I'm no expert on this healthy living lifestyle just yet, so for my first recipe I am following a recipe from Amazing!Paleo with a few modifications.

Ingredients

1 cup Paleo almond flour (I made mine but you can buy it a grocery store too)

1/2 cup shredded sweetened coconut

1/2 cup Paleo almond butter (again, homemade - recipe found here)

3 large eggs

1/2 cup raw honey

4 oz Gerber apple baby food

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1/4 tsp cinnamon

3/4 cups fresh blueberries

coconut oil spray

Directions *Recipe yields 12 muffins

1. Preheat oven to 350 degrees F.

2. Line muffin tin with cupcake liners and lightly spray with coconut oil spray.

3. In a large bowl, combine all dry ingredients (do not add blueberries).

4. In a separate bowl, combine all wet ingredient (do not add blueberries).

5. Mix dry and wet ingredients with a hand mixer until well combined.

6. Gently fold in blueberries so that they remind whole.

7. Fill each cupcake liner about 3/4 full.

8. Bake for 20-22 minutes.

9. Remove muffins from the tin and place on a cooling rack.

You may not know this, but I fail quite often when I bake. Like fail, big time. You wouldn't guess it from all of the nummy recipes I have here on the blog...duh, why would I post bad recipes!? I think all great bakers fail on a regular basis, if you don't, you're either playing it too safe or you're a baking goddess, good for you!

So, with that said, I was pretty skeptical about these muffins. No milk, no butter, no sugar, no oil...nada. Boy was I wrong! These little guys were sooo delicious! I will definitely be trying them in many more variations on a frequent basis. Enjoy!