I have deviated from my Paleo ways these last two weeks and popped on four pounds. Where did that come from I questioned yesterday. I had also let go of my scale for those two weeks, too.
It seemed that my weight stayed steady for months. For some odd reason, I thought a break was due.
To top things off, my ex brought over the most delicious Stromboli I had ever eaten. I didn't just take a sliver, I took a whole slice. This is unlike me. Hours later, I was bloated, in pain, acid stomach, and jumping on the scale.
I'm making these muffins this morning and getting back on track.
TOPPING
1/2 cup coconut sugar, sifted if lumpy
1/2 cup almond flour
4 1/2 tablespoons coconut oil, room temp or melted
2 teaspoons ground cinnamon
3/4 cup finely chopped pecans
pinch of salt
BATTER
1/2 cup coconut flour, sifted if lumpy
3/4 cup almond flour
2 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/4 teaspoons baking soda
1/4 teaspoon salt
4 large eggs room temperature
7 tablespoons coconut oil, melted
1/2 cup maple syrup
1/2 cup canned pumpkin puree
2 tablespoons coconut sugar, sifted if lumpy
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F and line 16 muffin cups with muffin liners.
Prepare the topping by mixing everything, except for the pecans, together in a small bowl until well combined. Mix in the pecans. Set the bowl aside.
In a large bowl, mix together the dry ingredients (coconut flour through the salt).
Add the wet ingredients (eggs through the vanilla) and mix until combined. See the notes section concerning the consistency of the batter.
Scoop the batter evenly into the muffin cups (about 1/2 - 2/3 full). Top with 2 tablespoons (18 grams) of streusel per muffin.
Bake the muffins for 14 –- 18 minutes until a toothpick inserted in the middle comes out clean. Let cool in the pan. If you try to remove the wrappers while they're still warm, the muffins will probably stick to the liners. Straight from the oven, these do not taste good! They need to rest for about 2 hours.
Cover the muffins and store them in freezer
It seemed that my weight stayed steady for months. For some odd reason, I thought a break was due.
To top things off, my ex brought over the most delicious Stromboli I had ever eaten. I didn't just take a sliver, I took a whole slice. This is unlike me. Hours later, I was bloated, in pain, acid stomach, and jumping on the scale.
I'm making these muffins this morning and getting back on track.
TOPPING
1/2 cup coconut sugar, sifted if lumpy
1/2 cup almond flour
4 1/2 tablespoons coconut oil, room temp or melted
2 teaspoons ground cinnamon
3/4 cup finely chopped pecans
pinch of salt
BATTER
1/2 cup coconut flour, sifted if lumpy
3/4 cup almond flour
2 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/4 teaspoons baking soda
1/4 teaspoon salt
4 large eggs room temperature
7 tablespoons coconut oil, melted
1/2 cup maple syrup
1/2 cup canned pumpkin puree
2 tablespoons coconut sugar, sifted if lumpy
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F and line 16 muffin cups with muffin liners.
Prepare the topping by mixing everything, except for the pecans, together in a small bowl until well combined. Mix in the pecans. Set the bowl aside.
In a large bowl, mix together the dry ingredients (coconut flour through the salt).
Add the wet ingredients (eggs through the vanilla) and mix until combined. See the notes section concerning the consistency of the batter.
Scoop the batter evenly into the muffin cups (about 1/2 - 2/3 full). Top with 2 tablespoons (18 grams) of streusel per muffin.
Bake the muffins for 14 –- 18 minutes until a toothpick inserted in the middle comes out clean. Let cool in the pan. If you try to remove the wrappers while they're still warm, the muffins will probably stick to the liners. Straight from the oven, these do not taste good! They need to rest for about 2 hours.
Cover the muffins and store them in freezer
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