These paleo almond vanilla muffins are all kinds of delish! It’s a recipe by epic recipe contributor, Bella Lindemann. She’s a functional nutritionist who specialises in digestive health. Over to you Bella! E + C
If you’re following a low carb diet to help with weight loss or healing your gut, this is probably one of the quickest, simplest, and most delicious baked snack recipes you can create. And the good news? These almond vanilla muffins are more than low carb, they’re paleo, SCD/GAPS friendly, grain free, gluten free, dairy free and contain no refined sugars!
If you are following a low-FODMAP diet, you can modify the amount of almond meal (flour) in the recipe by halving it and substituting in other nut meals like hazelnut, pecan or macadamia nut meal. Macadamias and pecans are great for their high-fat content and keep the muffins really moist.
If you’re keen to reduce or alter the sugar content, the amount of honey used can be reduced, or you can swap it out for rice malt syrup or maple syrup. If you reduce the quantity of sweetener just add in a little extra melted coconut oil.
These paleo almond vanilla muffins are perfect for an on-the-go snack and keep really well for at least a week. I like to have a batch tucked away in the freezer for when family and friends come to visit. Dress them up in a little coconut yoghurt and fresh berries and you have a super healthy, low carb snack.
- 3 medium eggs
- 2 ½ cups almond meal
- ½ cup melted coconut oil
- ⅓ cup raw honey or rice malt syrup
- 2 tsp. vanilla extract
- ½ tsp. baking soda
- ⅛ tsp. rock salt
- Pre-heat your oven to 180°C (350°F) and place 12 patty pans into your muffin baking tray.
- In a bowl add the almond meal, baking soda and salt, stir to combine.
- In a blender or food processor, add the eggs, honey and vanilla and blend until the mixture is airy and full of tiny bubbles.
- Pour the wet ingredients into the dry ingredients and stir with a spoon until just combined.
- Add the melted coconut oil and again, stir with a spoon until just combined.
- Spoon the mixture out into the patty pans, place in the pre-heated oven and bake for 12-15 minutes depending on your oven (mine takes 14 minutes). Enjoy!
- Try not to overcook these muffins as they can become dry very quickly. Bake until they just start to spring back when you touch them. They will 'fall' after cooling but still taste absolutely delicious!
Bella Lindemann is a Certified Functional Diagnostic Nutrition® Practitioner who specialises in working with active and health-conscious women who suffer from chronic digestive complaints, fatigue and weight issues.
As someone who caught both the ‘good’ and ‘bad’ kind of travel bug, Bel is passionate about helping others overcome their health challenges so they can get back to their vibrantly happy and healthy life and travel with confidence.
She is also a sucker for dessert and spends lots of time modifying recipes for her clients who are on gut-healing diets. This is one of those recipes so don’t be afraid to share it with your gut-healing family and friends! Find out more about Bella HERE!