Guest Feature: Paleo Breakfast Muffins
Every year, as winter comes to a close, I have a surge of energy… and panic. With warmer temperatures on the horizon, I feel the pressure to fight my way back into summer shape, quick.
A few years ago, I attempted The Paleo Diet. Described by biochemist and Paleo enthusiast, Robb Wolf, the Paleo Diet is “the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic!” It includes lean proteins, vegetables, fruit, nuts, and seeds; fuel for the fittest caveperson. To clarify, in a “nutshell” this excludes grains, refined sugar, salt, dairy, chocolate, wine, and basically all the other foods that make life worth living.
After doing a bit of research, I noticed a few frequently used ingredients in Paleo baked goods. The most common I found were dates, ripe bananas, and sweet potatoes, used as natural sweeteners. Through some experimentation, I discovered that if you mash these three ingredients together, and combine them with eggs and almond butter, you get the sweet taste and bread-like texture of muffins. After five weeks without grains or sugar, this made for one thrilling discovery. The other super cool fact about these muffins is that my husband and three year-old like them too. My daughter loved mashing the banana and cracking the eggs. She also loved smelling the spices, and couldn’t wait to taste the finished product after watching the muffins bake in the oven.
So, have your muffins and eat them too, without compromising your taste buds or your hard-earned abs! Alongside a frothy Paleo cappuccino (see recipe below), a muffin for Monday morning breakfast feels much less like a diet and more like a special occasion.
Bonus Recipe! Paleo Cappuccino:
One cup of freshly brewed black coffee
1 teaspoon coconut oil
With an immersion blender, or regular blender, blend hot coffee and coconut oil on high for 10-15 seconds. The coffee will lighten in color, and become thick and frothy. The coconut oil magically takes the bitterness out of the black coffee and gives it a mildly sweet flavor. **Tip: The froth begins to disappear a few minutes after blending, so enjoy right away.
- 1/2 Cup - Smooth Almond Butter
- 1 medium sweet potato, baked, mashed and cooled
- 1 very ripe Banana, mashed
- 2 Eggs
- 6 Medjool Dates, pitted and finely chopped
- 1 Teaspoon - Vanilla
- 1 Teaspoon - Cinnamon
- 1/4 Teaspoon - Nutmeg
- 1/4 Teaspoon - Fine Salt
- 1/4 Teaspoon - Baking Powder
- Preheat oven to 350 degrees
- Line a muffin tray with 12 cupcake liners
- Add all ingredients to a mixing bowl and stir vigorously with a fork. After all, there were no electrical mixers in the Paleolithic era
- Add one cookie scoop of batter to each muffin cup
- Bake for 18 minutes
- Cool on wire rack, and enjoy for breakfast, snack, or dessert!
Leigh is a Middle School Teacher of French and a Mom to a busy four year old. She loves to entertain family and friends, and prepare daily dishes for her husband and daughter. Leigh’s meals are often influenced by her mom’s love of cooking. Leigh also creates recipes based on her experiences of living and working in the south of France. She often uses food to provide authentic experiences for her students as well. On Fridays, it’s not uncommon to see her students making crèpes and sampling French “fromage,” as part of their lesson. Always inspired by fresh, local, and seasonal ingredients, Leigh’s dishes are simple, tasty, and always made with her family in mind. Her daughter, now three, is an enthusiastic helper in the kitchen. A lover of mealtime with family and warm summer nights, Leigh is excited to share some of her favorite recipes. Follow Leigh on her Instagram account @arecipeforeveryseason