Muffins

Paleo can be hard in the morning, basically you have to have a hot breakfast. These are two muffins that the whole family loves.

Cinnamon Bun Muffins

Cinnamon Topping
2 tablespoon agave nectar
1 tablespoon cinnamon
1 tablespoon grapeseed oil
1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2. Set mixture aside

Muffin Mixture
1 cup blanched almond flour
2 tablespoon coconut flour
½ teaspoon baking soda
¼ teaspoon celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
1 tablespoon vanilla extract

1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together oil, agave, eggs and vanilla
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4. Spoon topping onto muffins
5. Bake muffins for 8-12 minutes at 350°
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting
Makes 9 muffin

Paleo Banana muffins
• 1 c almond butter
• 1 c almond flour
• 3 medium brown, spotty bananas
• 2 eggs
• 1 t baking powder
• 1 t baking soda
• 1/4 c melted chocolate, optional

Preheat your oven to 350ºF.
In a mixing bowl, combine all the ingredients (minus the chocolate) and mix until the bananas are no longer in visible chunks. Pour the batter into a loaf pan (or muffin tin, just adjust the cooking time). If you’re using chocolate, pour it down the center of the loaf pan, on top of the batter. Use a toothpick and start making a swirl motion all the way up and down the pan.
Bake for approx. 35-40 minutes, until the center is hard to the touch. Let the banana bread cool before removing from the pan.