Power Muffins

In Recipes on August 11, 2011 at 11:29 AM

I didn’t create this recipe – it’s a shared CrossFit Cape Ann recipe.

These muffins are high in protein and high in good fat (from coconut oil, almonds and eggs) – they’re a great, filling snack. They’re Paleo (that’s for another post) but it simply means that they contain no dairy, gluten, soy, grains or refined sugars. The ingredients are in a close-to-natural state. We all need snacks and treats and these are a good choice!

I also made a batch the other day and added shredded, drained zucchini to them and a little less banana. With most baking recipes you must follow the ingredients exactly – once you make these muffins a few times you’ll know what the batter should look like (on the wet side) and you can play around a bit. You can certainly make them a little more savory too (veggies, raw cheese, fresh chives)

Preheat 325 degrees F

Makes 12 muffins. Either grease your muffin tin (with butter or coconut oil or coconut oil spray) or use the silicone cups. I LOVE them – reusable and they keep the muffins nice and moist. They’re kind of a pain to clean but it’s worth the effort.


3 cups almond flour – Bob’s Red Mills $10 or Trader Joe’s makes an almond meal for $3.99 a bag that I like even better (it’s with the nuts)

3/4 tsp baking soda

1/2 tsp salt

2 large eggs

1/4 cup honey (or maple syrup)

3 Tbsp coconut oil (butter if not avail)

1 tsp vanilla extract

1 large mashed ripe banana

3/4 cup chopped walnuts (less to taste)

3/4 cup blueberries (less to taste)

1. In one large bowl whisk dry ingredients (flour baking soda and salt)

2. In med bowl whisk eggs. Then whisk in honey, oil and vanilla. Stir in banana.

3. Add egg mixture to the flour and fold in anything you want! Like walnuts and blueberries or – my favorite – dark chocolate chips.

4. Divide batter into muffin cups.

5. Bake in oven for 25-30 minutes (26 in my oven) or until a toothpick inserted into center comes out clean. Let cool and enjoy!

Try with other mixtures – dried cherries and pecans. Dark choc chips and raspberries, raw unsweetened coconut flakes, etc.  Or add another banana for banana muffins.

  1. I am making these today! I love muffins, but since dropping gluten I’ve missed them and a lot of recipes out there are dry and bland. These sound amazing!

  2. These are das bomb. I make a dozen a week probably. Cinnamon raisin with unsweetened coconut flakes on top has been my favorite so far.

  3. These are das bomb. I make a dozen a week probably. Cinnamon raisin with unsweetened coconut flakes on top has been my favorite so far. Slab on some full fatty butter goodness and I’m in heaven.

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