Flourless Paleo Muffins—With Mix-Ins
Moist, tender flourless Paleo muffins made with cashews, applesauce, eggs & honey. Add your favorite mix-ins, like blueberries or chips!
Servings: 9 muffins
Equipment
- Blender
Ingredients
- 1 cup smooth cashew butter (See Recipe Notes)
- ⅔ cup smooth applesauce at room temperature
- 2 eggs at room temperature
- ¼ cup honey
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup mix-ins of your choice (fresh blueberries chocolate chips, chopped nuts) (optional)
Instructions
- Preheat your oven to 325°F. Line 9 wells of a standard 12-cup muffin tin and set the tin aside.
- Place all of the ingredients, in the order listed, in a blender or food processor and blend or process until smooth. The batter will be relatively thin.
- Fill the prepared wells of the muffin tin about 3/4 of the way full with the batter, and scatter a few of your chosen mix-ins in each well.
- Press the mix-ins down a bit into the batter.
- Place in the center of the preheated oven and bake until the top springs back when pressed gently and the muffins are very lightly golden brown, about 20 minutes.
- Remove from the oven and allow the muffins to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely before serving.
- The muffin liners will peel off easily once the muffins are cool.
- Store in a sealed container at room temperature, or seal tightly and freeze for longer storage.
Notes
How to make your own cashew butter.
I usually make my own cashew butter since it is so expensive to buy.
Simply place about 1/2 pound (8 ounces) raw cashew pieces (you can use whole cashews, but they’re much more expensive) in a high-speed blender or food processor, along with 1 tablespoon virgin coconut oil or nonhydrogenated vegetable shortening and blend or process until smooth (about 5 to 6 minutes).
Simply place about 1/2 pound (8 ounces) raw cashew pieces (you can use whole cashews, but they’re much more expensive) in a high-speed blender or food processor, along with 1 tablespoon virgin coconut oil or nonhydrogenated vegetable shortening and blend or process until smooth (about 5 to 6 minutes).