I want to thank Allison at PrepDish.com for her delicious contribution of her paleo recipe, Paleo Almond Muffins with Fruit. I am very excited about this recipe as one can use just about any fruit. With the holidays upon us, fresh fruit is like nature’s candy. I asked Allison to tell me what inspired her to create this recipe for the holidays this season. Christmas is being celebrating by many in just a few days! Here is what she shared:
Tina, I have a love affair with almonds! It probably started when I worked for the Almond Board of California right after grad school or it may have started because these tiny nuts pack a wallop when it comes to their nutritional value.
Almonds have been shown to reduce cholesterol levels (high in monounsaturated fats that lower your LDL), boost antioxidant levels with their high concentration of Vitamin E, and help with weight loss because their high fiber content which helps keep you feeling fuller longer. These are truly perfect for a diet focused on clean eating like the paleo diet and like what you are doing here in your lovely website, PaleOmazing!
Because almond flour and almonds can be used in both sweet and savory dishes, almonds are often used in my whole-food based Prep Dish meal plans. I used organic peaches in the below recipe but of course “tis the season” and just about any fruit can be used. Fresh and organic berries are packed with antioxidants and flavor and can also be used if peaches aren’t in season in your area.
Today, I am sharing my recipe for delicious gluten free and paleo almond muffins which come together quickly and is made easy enough ahead of time with a few simple tips:
- Make the muffins a day or two ahead of time, keep covered and just warm them up in an oven or toaster oven prior to serving.
- I also like to add diced or sliced peaches (or any fruit) on top of each muffin and even drizzle with a little honey or maple syrup.
- Dice your fresh fruit ahead of time and store in the refrigerator until ready to be served or grilled.
I hope you all enjoy and thank you Tina for sharing my recipe on your lovely site.
-Allison Schaaf
Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison Schaaf thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy.
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Paleo Almond Muffins with Fruit
Description
I am very excited about this almond muffins recipe as one can use just about any fruit and with the holidays upon us, fresh fruit is like nature’s candy. Organic peaches are the star of this recipe but of course “tis the season” and just about any fruit can be used. Fresh and organic berries are packed with antioxidants and flavor and can also be used if peaches aren’t in season in your area.
Ingredients
- 4 eggs (organic and omega 3 preferred) at room temperature
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups almond flour
- 3–4 ripe organic peaches
- OPTIONAL: fresh berries or any other fruit, honey or maple syrup to top
Instructions
- Dice peaches and set aside or slice and then lightly grill your slices.
- Preheat oven to 350F degrees.
- Line a muffin tin with 9 muffin papers.
- Using room temperature eggs, separate the whites from yolks into two bowls.
- In the bowl with the egg yolks, whisk in the maple syrup, vanilla, baking soda and salt.
- When wet ingredients are combined, whisk in the almond flour and set aside.
- Beat the egg whites until soft peaks form and gently fold into cake mixture.
- Scoop batter into muffin tin using a ¼ cup measuring cup.
- Bake at 350F for ~26-28 minutes or just until tops spring back when gently touched.
- Cool.
- Top each almond cake with diced or grilled peaches or fruit of your choice, and even a little honey or warmed up maple syrup if you’d like.
- Enjoy!
Notes
The peaches can be served fresh and cold or grilled and still warm; both are delicious! Berries can also be used if peaches aren’t in season.
Make the muffins a day or two ahead of time, keep covered and just warm them up in an oven or toaster oven prior to serving.
I also like to add diced or sliced peaches (or any fruit) on top of each muffin and even drizzle with a little honey or maple syrup.
Dice your fresh fruit ahead of time and store in the refrigerator until ready to be served or grilled.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
