Paleo Spice Muffins
User Reviews
4.9
Paleo Spice Muffins
Description
Paleo Spice Muffins are prepared by combining almond butter, unsweetened applesauce, eggs, honey, baking powder, and a blend of warming spices including cinnamon, ginger, and nutmeg. The batter is stirred until smooth, then divided into muffin cups lined with parchment paper. Chopped pecans are pressed into the tops before baking in a 350ºF oven for 25 to 30 minutes.
The resulting muffins are dense with moisture, highlighted by the nutty almond butter and natural sweetness from honey and applesauce. The warming spices complement the nutty background and add seasonal flavor. The optional pecan topping provides slight texture contrast and nutty flavor.
These muffins work well for breakfast or snack time and pair nicely with tea or coffee. Their moistness means refrigeration is recommended for storage, extending freshness up to five days. They can also be frozen for three months, then thawed before eating.
The notes specify nutrition per muffin without pecans and recommend refrigeration to maintain texture. The baking powder brand or type should be considered for accurate rise and texture.
Ingredients
- 1 cup almond butter
- 1/2 cup applesauce unsweetened
- 2 egg whole
- 1/3 cup honey
- 1 teaspoon baking powder (see note)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt fine sea salt
- 1/4 cup pecans optional; for topping, chopped
Instructions
- Preheat the oven to 350ºF and line a 12-cup muffin pan with parchment liners. In a large bowl, combine the almond butter, applesauce, eggs, honey, baking powder, cinnamon, ginger, nutmeg and salt. Stir well, until the batter is very smooth.
- Use a 1/4 cup measure to distribute the batter among the baking cups. (When you use the 1/4 cup measure, sometimes you may only end up with 11 muffins instead of 12. Or, you can simply fill each muffin cup about halfway full, and get 12 small muffins.) Sprinkle chopped pecans on top, and gently press them into the batter, for a topping.
- Bake the muffins at 350ºF for 25 to 30 minutes, or until the muffins rise and don't look soft in the center. Let them cool for at least 1 hour in the pan, then you can serve them.
- These spice muffins are very moist, so they are best kept in the fridge for the best shelf life. Store them in an airtight container in the fridge for up to 5 days, or you can freeze them for up to 3 months. To thaw, place them in the fridge overnight.
Notes
- Store muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freeze muffins for up to 3 months; thaw before serving.
- Using a 1/4 cup scoop for batter portioning may yield 11-12 muffins depending on fullness.
- Nutrition info excludes pecan topping which can be added optionally for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 61mg | 3% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
