This paleo diet really blows my mind. While I don’t necessarily argue against any single thing they choose to eat, the premise of it is what is most mind-boggling to me. In particular, I just can’t wrap my head around paleo baked goods. Imagining a caveman making mini muffins makes me laugh- I was laughing so hard this morning when I tried to explain to my husband the idea behind paleo and what paleo mini muffins really were. Questions arose: Where do these cavemen buy their muffin tins or mini paper cups? What type of oven could a cavemen even begin to use? Even fire-roasted muffins makes more sense… While this is most definitely a laughing matter, the actual ingredients going into these muffins were inviting and I could imagine it being quite tasty. Hence, my first attempt at reproducing caveman mini muffins began. I chose to make these mini although the original recipe called for regular muffins because I just happen to own 2 mini muffin tins; I’m really not much of a muffin-maker. You could say muffins are a “missing link” in my kitchen. But these mini tins are just so baby! How can I pass that up?
The recipe comes from the Paleo Cupboard, adapted here for mini muffins (the cooking time gets shorter). Of course, these are actually corn-less cornbread as apparently cavemen did not eat corn. Corn came later. With the Mayans.
– 1/2 cup coconut flour
– 1/2 tsp. sea salt
– 4 large eggs, room temperature
– 2 tsp. apple cider vinegar
– 2 & 1/2 tbsp. unsweetened applesauce (I just grated a peeled, medium size apple since I don’t generally have applesauce in the fridge)
– 2 & 1/2 tbsp. raw honey, warmed
– 1/2 cup coconut oil, warmed
1. Preheat oven to 350 F. Stir the coconut flour and sea salt together in a small mixing bowl with a fork until well combined and all clumps are broken apart. Set aside.
2. Blend the eggs, applesauce and vinegar in a food processor or blender for about 5 seconds. Keep the blender on and slowly add in the warmed honey and coconut oil and blend for another 5 seconds or until combined.
3. Add the dry ingredients and blend until well combined (about 10 seconds).
4. Pour into lined muffin tin, filling each one about 3/4 of the way full. I filled both tins and there was some left over.
5. Bake for 13-15 minutes or until a toothpick inserted in the middle comes out clean. They should be just a bit brown on top, but mostly yellow.
6. Remove from oven and allow to sit for 5-10 minutes before removing from muffin tin and serving.
For your enjoyment, here is a photo of a cavemen coming out of hibernation, enjoying these mini muffins. His name is Coconut Borg but some people call him Borgonut.