Good Lifestyle

There is no avoiding it - we all know at this stage that most store boughtmuffins are really just cupcakes. And although there is nothing wrong with cupcakes, they will never deliver the energy you need to get through the morning like a real breakfast. Enter thesepaleo Muffins plums.

You may already be familiar with Marian Burros'splum torteA recipe published every SeptemberThe New York Times From 1983 to 1989. This muffin recipe was developed with the torte plum, but a paleo perspective. Almond flour prevents wet and hidden muffins, coconut and olive oil bring a wealth and are sufficiently sweet thanks to coconut sugar and fresh plums. Not a fan of plums? No perspiration. Try to garnish the muffins with sliced ​​peaches, apricots or strawberries. Raspberries, blackberries or blueberries would work too.

When it comes time to divide the dough, turn a large dollop of cookies,like this Oxo. Not only this device makes each muffin you carve the same size (which ensures even baking), but it also reduces exponentially disorder and less cleaning means more time to enjoy these delicious baked goods .

Makes 12 muffins

Ingredients

3 eggs
½ cup coconut sugar, plus extra for dusting
⅓ Mug molten coconut oil and cooled slightly
⅓ cup olive oil
2 teaspoons orange zest
2 tablespoons ground flaxseed
1 teaspoon of vanilla extract
1 ½ cup almond flour
½ cup coconut flour
yeast 2 teaspoons
1 teaspoon of salt kosher
1 cinnamon teaspoon
6 small plums or pluots, pitted and quartered

How to do it

1. 1. Preheat oven to 350 ° F. Line a pan with 12 cup muffin cupcake liners or grease with nonstick cooking spray.
   2. In a medium bowl, whisk together eggs, coconut sugar, coconut oil, olive oil, orange zest, flax linen and vanilla.
   3. Beat in the almond flour, coconut flour, baking powder, salt and cinnamon.
   4. Divide the dough evenly into the muffin cups.
   5. Press 2 slices of plum in the center of each muffin and sprinkle with coconut sugar.
   6. Bake for 30 to 35 minutes, or until a toothpick stuck in the center of a muffin comes out clean. Store in airtight container at room temperature or in the refrigerator for about 1 week or in the freezer for 2 months.

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