Paleo Muffin Recipe

I’ve been cooking with a lot of eggs lately thanks to 13 highly productive ducks, and remembered this paleo muffin recipe. I like it with blueberries as well as apples. If I use apples I trade the cinnamon for apple pie spice.

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Paleo Muffin Recipe

1 cup coconut flour
1/2 c cup coconut oil, melted, OR ½ cup vegetable oil
12 eggs (not a typo, use a dozen)
1/2 cup milk
1/4 cup or honey
1 tsp. apple cider vinegar
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup fruit (raspberry, blueberry, diced apples)

Combine all dry ingredients together.

Combine all wet ingredients together. Mix until the eggs are incorporated. I used a combination of duck and chicken eggs, or all duck eggs. If you use all duck eggs use nine instead of 12 in this particular paleo muffin recipe. Some other recipes call for six but I find that leaves the batter too dry. Our ducks lay eggs about the size of an extra large egg.

Add dry ingredients to wet ingredients, stirring as you go. The mixture will look thin at first; don’t add more flour. It will thicken as the flour absorbs moisture.

Fold in fruit. Unlike when using white flour, the fruit won’t sink to the bottom and doesn’t need to be coated in flour to keep them throughout the muffins. If you want to make a variety of muffins you can fold the fruit into small amounts of batter. It’s nice to have variety when you’ll be eating the muffins for a few days.

Lightly coat the muffin tins with olive oil. Hint: This recipe makes 14 muffins if you fill the cups to level with the tin. Leave one corner cup empty to make removing the tins from the oven without touching a muffin easier.

Bake at 400*F for 15 minutes.

Let the muffins sit for 5-7 minutes after removing them from the oven. They’ll come out easily. paleo muffin recipe