Autumn Fruit Explosion Muffins

Autumn Fruit Explosion Muffins

Since summer’s end I’ve been having a hard time sticking to Paleo. More or less everything has gone down the hatch and it’s taking a toll on me.

I desperately need to hit the reset button.

For most people this means a round of a sugar detox or Whole30. Instead, I’m taking it in strides as I did when I started Paleo two years ago.

Since I have an unhealthy obsession with everything bread-y, I felt grain-free muffins would help with transition.

During my 6-week stint with gluten-ism I rekindled my love for these “fruit filled” muffins sold at one of the top Canadian fast-food chains (typing that up just made me feel sick). They’re filled with some sort of fruit-based jam substance and studded with “blueberries” and other similarly nutritionally void frankenfoods.

Here is my autumn version of it, paleo-fied.

The jam centre is made of cranberry sauce so if you have cranberry sauce kicking around, feel free to use it as long as there’s no onions or peppers in it. And if you want to go with summer flavours, swap out the cranberry sauce for a summer berry jam of your choice.

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Autumn Fruit Explosion Muffins
Makes 1 dozen muffins

Ingredients for cranberry sauce:

  • 2 cups fresh cranberries
  • Zest and juice of one navel orange
  • 2-4 tablespoons honey (2 for slightly tart and 4 for sweet)
  • Water
Ingredients for muffins:
  • 2¼ cups blanched almond flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • ⅓ cup honey
  • ¼ cup full-fat coconut milk
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 apple, thinly sliced
Method:
In a small heavy-bottomed saucepan cook the fresh cranberries, orange zest and juice with enough water to cover the cranberries on medium-high heat.
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Cook the sauce until the cranberries have broken down and the consistency is jam-like, about 10-15 minutes.
Take the sauce off the heat and add the honey. Allow the sauce to cool before use. It should thicken even more as it cools so add a little water if it thickens too much.
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In a medium sized mixing bowl combine all the dry ingredients: almond flour, cinnamon, baking soda and salt.
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In a separate small mixing bowl combine all the wet ingredients until they are thoroughly incorporated.
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Mix the wet ingredients with the dry until it forms a pancake batter-like consistency. Line a muffin pan with silicone or paper muffin liners and fill them ¾ the way up.
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Drop 1 teaspoon of cranberry sauce into the centre of the muffin and press it down a little into the batter.
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Cap the sauce off with a few slices of apple and a sprinkle of cinnamon.
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Bake the muffins in a preheated 350°F  oven for 14-18 minutes.
Autumn Fruit Explosion Muffins

Comments

  1. Beessan says

    I’ve been reading your blog and I love it! I am also doing the Paleo thing- and not very well…. I did it strictly for a month then I dreamt that I was eating a whole wheel of Camembert. I figured my body wanted cheese- who am I to resist? So borderline Paleo is perfect!

    I will definitely favourite this page. I think the best thing about this blog compared to the many others I am forced to read (where’s the freaking recipe already?!?!) is that I get to miss all this CrossFit mumbo jumbo.

    Thanks heaps!

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