Pumpkin Streusel Muffins

Yield: 12

Muffins:

1 cup pumpkin puree

3 eggs

1/3 cup coconut milk

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 3/4 cups almond flour

1/4 cup tapioca flour (or arrowroot)

1 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

pinch of salt

Streusel:

3/4 cup almond flour

1/3 cup coconut sugar

1 tsp cinnamon

1/8 tsp salt

1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.

2. Preheat oven to 350F. Line a muffin tray with parchment liners.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.

4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.

5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.

6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.

7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/

Banana Blueberry Muffins

Yield: 12 muffins

3/4 cup almond flour

3/4 cup coconut flour

6 tbsp tapioca flour

6 tbsp granulated monk fruit sweetener (or granulated stevia)

1 1/2 tbsp cinnamon

1 1/2 tsp baking soda

3/4 tsp salt

3 eggs

1/2 cup coconut oil

3 tbsp almond milk

1 1/2 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup banana, mashed (about 3 large)

1 1/2 cups fresh (or frozen) blueberries

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt).

3. In a medium mixing bowl, whisk the eggs, oil, milk, vanilla, and vinegar.

4. Stir the mashed banana into the wet ingredients.

5. Fold the blueberries into the dry ingredients until they are lightly coated.

6. Pour the wet ingredients into the dry/blueberry mixture and gently stir to combine, being careful not to crush the blueberries.

7. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 30 to 40 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://acleanbake.com/banana-blueberry-muffins/

Lemon Bars (Paleo, Nut-Free)

Yield: 16 bars

Crust:

1/4 cup honey

1/3 cup ghee or butter, melted, room temp

1 egg, room temp

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup tapioca flour

1/8 tsp salt

zest of 1 lemon

Filling:

1/2 cup fresh lemon juice (about 4 lemons)

zest of 1 lemon

1/3 cup + 1 tbsp honey

3 eggs

1 egg yolk

1 tbsp tapioca flour

1/2 tsp coconut flour

1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper.

2. To make the crust, in a medium bowl, whisk together honey, liquid ghee, egg, and vanilla until smooth.

3. Add coconut flour, tapioca flour, salt, and lemon zest. Combine to form a dough.

4. Press crust into bottom of prepared pan as evenly as possible. Poke all over with a fork.

5. Bake crust for 10 to 12 minutes, or until lightly brown around the edges.

6. While crust bakes, in a large bowl, whisk together all filling ingredients until very smooth.

7. As soon as crust is done, whisk filling mixture one last time and pour over HOT crust (important!).

8. Lower oven temperature to 325F. Bake another 15 minutes, or until filling is just set in the center.

9. Allow bars to cool completely, then refrigerate at least 2 hours before serving.

10. To serve, cut cooled bars into 16 squares.

https://www.paleorunningmomma.com/paleo-lemon-bars-nut-free/