Just warmed up one of these paleo snickerdoodle muffins I made yesterday, added a little bit of butter and it was absolutely amazing.
I’m so excited about these muffins because they were super easy to make, and this recipe didn’t require many ingredients! The great thing about these paleo recipes that I’ve been making is that they all usually include a lot of the same ingredients.
Paleo Snickerdoodle Muffins
Ingredients:
- 2 cups fine ground almond flour
- 1/4 teaspoon of salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 coconut oil, melted and cooled
- 1/4 cup of honey (or pure maple syrup)
- 3 large eggs (whisked)
- 1 teaspoon vanilla extract
**optional: 2 tablespoons coconut sugar and 1/2 teaspoon cinnamon for dipping the muffins in.
Instructions:
- Preheat your oven to 350 degrees F (180C). Line a cupcake pan with 12 liners and set aside.
- In a large mixing bowl, whisk together all your dry ingredients (almond flour, salt, baking soda, and cinnamon).
- Add the coconut oil, honey/maple syrup, eggs, and vanilla. Mix well until everything is combined.
- Spoon the batter evenly into your cupcake pan.
- Bake for 18-20 minutes or until the center is set (check with a knife if you’d like).
- Remove from the oven and let cool for about 5-10 minutes.
- If you’d like, dip each muffin into the cinnamon sugar mixture.
- Store in an airtight container at room temperature.
Thomas tried to convince me to let him have two today, but I’m trying to keep them in the apartment for at least a week. I know that’s wishful thinking. These muffins won’t last another day in here. We’re savages.
Enjoy!
