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.
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)
- 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