I don’t know about you, but I love muffins. They’re sweet, buttery, fluffy, delicious – and so not paleo. Unless they are.
I’m sure there are lots of great paleo muffin recipes out there, but I liked the simplicity of this regular one, so I did my own modifications, and I was impressed with the results.
You can find the recipe {here} at Designed Decor, and I will explain the substitutions below.
But first, disclaimer, since I’m kinda making stuff up here. I am not any kind of expert on gluten allergies, hardcore paleo dieting, or nutrition in general. I’m just pretty good at making tasty healthy-ish food, and I like to experiment and share what works for me & my husband (he, on the other hand, has spent considerable time studying nutrition & fitness).
If you just want gluten-free, all you have to do is substitute a gluten-free flour blend for the regular flour (assuming there’s no secret hidden gluten in any other ingredients?) and you can barely tell the difference. Mine even had those beautiful muffin tops that bakery muffins have, which I’ve always had trouble with, even in regular baking (hint: fill the muffin cups all the way full).

For paleo, you can use any combination of grain-free flours: almond meal, flax seed meal, coconut flour,* tapioca starch, etc. You can also substitute almond/coconut milk for the sour cream (or just leave it out), olive oil for the butter, and palm crystals, honey, etc for sugar (though we still think regular sugar, in moderation, is the best bet).

In my paleo baking experience in general, bananas and other fruits (or veggies: pumpkin, zucchini, etc) work really well with the alternative flours. It makes for some great flavor combinations too! Feel free to add nuts, raisins, or coconut flakes.
The muffins I made yesterday were pretty much a hodge podge of what we had left until I go to the store, but they still turned out amazing (although not fluffy, because I was too hungry to remember to use baking soda). If anyone’s interested I can write out a more specific recipe once I “perfect” it.
So there you have it! Let me know how they turn out, and if you like this post, please social share!
*read the bag cause apparently you can only substitute this for 20% of the flour. But it does seem to help balance the texture, and, in my opinion, tastes wonderful.