These gluten free, Paleo muffins make a great breakfast on the go. They are moist and delicious with no sugar added, making them low carb. and glycemic index friendly.
1 bag paleonola maple pancake granola -10 oz.
Approx 3 cups
1 cup pecans – chopped for topping
1 Tbps. honey
1 Tbps. Ghee melted
½ tsp. baking soda
1 tsp. baking powder
½ tsp. vanilla
½ tsp. cinnamon
2 tsp. coconut oil*
? cup coconut milk
¼ cup hemp milk
1 Tbps. honey
2 Tbps. Almond Butter
2 Tbps. Coconut Flour
½ tsp. sea salt
1 Tbps. Maple cream preferably (may substitute maple syrup)
1 cup pecans chopped well topping
½ cup pecans chopped well (substitute walnuts)
1 Tbsp. honey
Makes 6 to 8 muffins.
Preheat oven to 350 degrees. In a medium sauce pan, over medium-low heat melt ghee. In a food processor add all the ingredients starting with the Paleonola and including only 1 Tbsp. of the melted ghee. Using a paper towel, rub the inside of the muffin pan with the rest of the ghee from the saucepan. Spoon the muffin mixture into muffin pan ¾ way to top. After filling the muffin pan, sprinkle the pecans on the top with a touch of honey or maple cream on top. Bake in oven for 20 minutes. After 20 minutes turn off oven and leave muffins in for 10 minutes longer.
My favorite new breakfast item. Totally gluten free. Doesn’t taste healthy but it is! In fact these muffins are very low in sugar and carbs, no one will know you did not use flour or sugar. Sweet and flavorful. Paleonola is a fantastic new item that is a great snack on it’s own.
One stop Paleo shop resource >> Purchase Paleonola
Roxbury Pure Maple Cream >> Purchase