Paleo Muffins;  

Healinggourmet.com/healthy-recipes/paleo-pumpkin-muffins/ 

Great for breakfast, after a workout or as an afternoon snack with a smear of Kerrygold butter, paleo muffins made with coconut four and almond flour are a great way to scratch the itch for bread… without derailing your diet on grains. Add organic pumpkin, chia and blueberries for more nutrients and great flavor. 

Here is a recipe for Paleo Muffin 

Ingredients; 

¼ tsp baking soda 

8 tbsp organic coconut flour 

6 large, pastured eggs 

4 tbsp virgin coconut oil, melted 

2 tsp organic vanilla extract 

½ tbsp organic cinnamon 

½ tbsp organic chia seed

½ cup frozen organic blueberries 

½ cup canned organic pumpkin 

½ tsp sea salt 

20 drops stevia extract 

Instructions; 

1. Preheat oven to 350oF 

2. In a medium bowl, combine dry ingredients and whisk to combine 

3. In a separate medium bowl, add all wet ingredients except blueberries. Using an electric mixer mix on high for 2 minutes to fully combine 

4. Pour wet ingredients into dry ingredients and mix well. Fold in frozen blueberries 

5. Pour the batter into a muffin tin lined with unbleached paper liners – filling about 2/3 full 

6. Bake for about 25 minutes or until the tops spring back when touched.