These moist and flavorful muffins finished with an almond four, coconut sugar, and crushed macadamia topping only feel indulgent – they’re entirely paleo-friendly. (And we tested it – they’re also kid-friendly.)
LEMON AND BLUEBERRY MUFFINS WITH MACADAMIA NUTS
2 cups almond flour
2 tablespoons cassava flour, or coconut flour
5 large eggs
2 tablespoons honey
1 tablespoon powdered stevia
5 tablespoons butternut squash puree
2 teaspoons coconut sugar
¾ teaspoon vanilla extract
2 teaspoons lemon extract
½ teaspoon sea salt
zest of one lemon (about 2 teaspoons)
1/2 cup dehydrated blueberries
¾ teaspoon baking soda
chopped macadamia nuts, to individual liking
Preheat oven to 350 degrees. Using a muffin pan, line with parchment liners. This recipe yields 12 medium muffins and 10 large muffins.
Reserve two teaspoons of the almond flour. In a mixing bowl, combine the almond flour with the cassava flour, salt, dehydrated blueberries, and baking soda.
In a separate bowl, whisk together the eggs, honey, powdered stevia, butternut squash, vanilla, lemon extract, and lemon zest. Add the dry mixture to the wet mixture, then pour batter into muffin liners. Combine coconut sugar with almond flour and chopped macadamia nuts and sprinkle over the top of the muffins. Bake for about 20 minutes – the tops should be springy yet firm when they’re ready. Allow to cool. Flavor is even better the following day, if you can wait that long.