This paleo muffin recipe produces a muffin that is moist, sweet, light and fluffy. With its fillings of raspberry jam and home-made curd, they actually taste like fresh jam or custard filled doughnuts. Man, they’re too good to be true!
Made with coconut flour instead of nut meal, they’re the perfect addition to your child’s lunch box…or yours!
I was a child with a huge sweet tooth! Were you?
I didn’t crave lollies or chocolate though…I always wanted cakes and cookies! There was just something about sinking my teeth into a spongy, fluffy piece of dough that took my tastebuds on a ride to the stars where cosmic fireworks exploded in a symphony of sweet delight…or something like that!
But it’s no wonder I crave doughy delights! My Great Grandma Johnson was a baker. She ran a cake shop in Glen Huntly, Melbourne, Aust., called Whopper’s Sponges! Her hugs were as big as the double layered, cream filled sponges she used to bake, and her smiles were as generous as the butter icing that topped her cupcakes and sweet muffins.
In those days (early 1900’s), the cake ingredients of choice were of course flour, butter and sugar. And not so long ago those were my ingredients of choice too. In fact, I once used to write a blog called Mumbles and Rumbles (and it’s actually where the name of this company originated from), where I’d share my recipes for cakes and cookies that would have made ol’ Grandma Johnson proud!
Brownies, slices, scones, triple layer cakes, tarts, pies and more. I’d create recipes for absolutely everything sweet & doughy – these recipes were as un-paleo as they come! I’d then share my recipes on the blog with my photographs and fictional stories, telling tales of how the ingredients met. These stories involved cowboy bananas, convict pigs, dancing fruit and more! Yep it’s quite fascinating when you learn the stories of how recipe ingredients actually meet & interact! That blog is still up and you can read the stories here (but if you’re trying to be healthy, the recipes on that blog won’t be what you’re after, so you’ll definitely be needing my Paleo Muffin Recipe below!)
I rarely make these recipes anymore. The only time I do is when I get a request from a close family member. Some of my relatives have been known to BEG ME to make some of my old recipes. I don’t blame them, because they taste bloody amazing, but since turning the Paleo Corner, I’ve put 99% of my baking exploration time into the gluten, grain and refined sugar-free variety…hence the creation of Rumbles Paleo, the paleo muffin recipe you’re about to be gifted, and the writing of the Gluten Free, Paleo Inspired Cake Module inside our Online Healthy Cooking School! Which you can check out by clicking below!
Yep, just because I choose to live a Paleo inspired life free from grains and gluten, doesn’t mean I still don’t bake and indulge in cakes, brownies, pies, cookies and muffins! I’ve just made it my mission to recreate all my old favourites with healthy real food ingredients.
Honey or maple syrup now replaces the sugar I used to use. And almond meal, coconut flour and arrow root now replace the flour.
Now while my recreations don’t quite taste like ol’ Grandma Johnson’s cakes (goods baked Paleo style, will never taste like traditionally baked products) they are a grand and wonderful new adventure for my tastebuds…and for yours too!
Not only that, they’re a lot better for our health! In paleo baking we use lots of real food ingredients that are packed with nutrients, vitamins and healthy fats. This means they actually satiate our body’s nutritional requirements and make us feel full and satisfied!
Eat one of the muffins from our recipe below, and trust me, you won’t want any more! Now that’s not always the case with traditional cake is it?
How cool is that?! You’re giving your body nutritional sustenance while also satisfying your sweet tooth.
Now if you ask me, that satisfies me a whole lot more than receiving temporary satisfaction from a sugar and wheat laden cake that afterwards (more often than not) makes me feel lethargic, sick in the belly, guilty and craving more sugar (ever experienced this?!)
So, without further ado my cake loving friends, let’s give you your Paleo Muffin Recipe that I’ve flavoured with homemade lemon curd and raspberry jam which are both made only with “real food” paleo ingredients 🙂
PALEO MUFFIN RECIPE – Citrus and Raspberry Flavours
Now let me be honest with you…the raspberry version of these muffins, when warm, actually tastes like jam doughnuts #saywhat!
And the citrus curd version, actually tastes like a custard doughnut #saywhatagain!
No word of a lie. You and the kids are going to go cray-zee for these! The first time I bit into one, I was actually blown away by how good they were.
So, you’re definitely going to want to print off the recipes for these so that you can make them ALL THE TIME…like every week!
So, click below to grab the mini recipe booklet containing these recipes. Trust me, you want this on hand! They’re about to become your favourite Paleo cake ever!
LEMON CURD RECIPE
Note: you will only need some of this curd for the muffins, there will be left overs. Just download the recipes for more ideas on how to use leftover curd.
- Approx. 2 TAB of zested citrus rind (this is about 3 small limes or lemons or 2 large oranges)
- Approx. 1/2 cup of citrus juice (this is about 3 small limes or lemons or 2 large oranges)
- 3 eggs
- 1/4 – 1/2 cup honey, depending on how sweet you like it
- 1/2 cup of butter or ghee or coconut oil. I’ve made it with all three alternatives and they all taste lovely. The ghee does give it quite a nutty taste though, so keep that in mind. Please do not use butter if you’re dairy intolerant.
- Place all ingredients into a medium sized, heavy based, saucepan over low heat.
- With a whisk, continually stir for 4-6 minutes. If you have the heat too high, it will scramble your eggs so make sure it’s over a very low heat! Don’t stress too much if your eggs start to scramble as you can push this trough the sieve later to get rid of the lumpy bits.
- Once your mixture has thickened, remove from heat.
- Place a fine meshed sieve over a medium sized bowl and pour the curd in.
- Push mixture through with a spatula.
- Let mixture cool before using or refrigerating.
RASPBERRY JAM RECIPE
- 3/4 cup frozen raspberries
- 1 tsp – 1 TAB of honey or maple syrup, depending on how sweet you like your jam
Place the ingredients into a small bowl and microwave for 40-60 seconds until syrupy OR place ingredients into a saucepan and stir over low heat until syrupy.
This recipe makes twelve muffins. Feel free to halve all the ingredients if you only want to make 6. You’ll need a 12 x 1/2 cup capacity, muffin tray for this recipe and patty pans to line the tray with. Muffins taste best when they’re still slightly warm!
- 120g coconut flour (1 cup)
- 1 tsp salt
- 2 tsp baking powder or bi-carb soda (they both work)
- 8 eggs
- 2/3 cup milk of choice (i.e. coconut milk, nut milk, etc)
- 2/3 cup of either olive oil or melted butter or ghee
- 1/2 cup of honey
- Raspberry jam from recipe above
- Approx. 3/4 cup of citrus curd from above recipe
- 1/2 cup desiccated coconut
- Preheat oven to 180°C and line muffin tray with patty pans.
- In a large bowl, whisk together the flour, salt and baking powder or bi-carb. Make sure to get all the clumps of the coconut flour separated and broken down.
- In a separate medium bowl, whisk together all the wet ingredients (i.e. eggs, honey, milk and the oil or butter or ghee)
- Pour wet ingredients into the dry ingredients, or dry ingredients in to the wet ingredients, either way works, and fold together with a spatula or large spoon until just combined. Break down any remaining flour lumps with your spoon.
- Spoon in one large tablespoon of mixture to each patty pan and with the back of your spoon, make a nice hollow nest in the centre. This will house the curd or jam.
- Spoon 1 tsp of jam into 6 of the muffin nests and 1 teaspoons of curd into the other 6.
- Over the top of your curd or jam, spoon over another large tablespoon of muffin mixture.
- Spoon a tsp of jam over the top of the jam muffins and tsp of crud over the top of the curd muffins (or feel free to mix it up!). Sprinkle with desiccated coconut.
- Bake in oven for approximately 35-45 minutes.
- Cake/muffins will keep in an airtight container, away from heat and direct sunlight for at least five days. They will freeze for up to 4 months.