Here's a basic recipe for paleo muffins that is grain-free, gluten-free, dairy-free, soy-free... it works as long as you can handle coconut and eggs!
I adapted this recipe from another one I found, reducing it down to a basic muffin recipe with no sugar.
I like to add some blueberries in (frozen are fine) before I put it in the oven, but you could use whatever is in season or in your cupboard.
Other good ideas to try are raisins, raspberries, or a little chopped apple.
You could definitely experiment with the recipe and try other berries or fruits, but we all love blueberries so much that I just stick to paleo blueberry muffins.
The photo shows the blueberry muffin recipe version made in a square dish, cut up, and stored in the refrigerator in a plastic container with a lid.
By Amy DeVries, Nov. 2, 2013
I've made this in a muffin tin and divided it up to make a dozen, but I think making it in a square baking dish is easier.
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 1 loaf
Tags: Gluten Free
You can use melted butter instead of the coconut oil if you don't need the recipe to be dairy-free. Serves 9-12.
If you have any leftover, they will keep in the refrigerator for a couple of days if you put them in a container with a lid.