A while back I got Elana Amsterdam’s book Gluten Free Cupcakes. This book has been a real inspiration to me in my Paleo/Primal baking efforts. Elana’s Blog called Elana’s Pantry is also a wonderful recipe repository for paleo baked goods. But, as is my style, I can never leave a recipe as-is. I always have to change it around a bit just to see what I can make. Below are a few of the recipes that were inspired by Elana, but Angie-fied to make them mine. 
Enjoy!
Paleo/Primal Maple Walnut Muffins
1 1/2 C Almond meal
1/2 C unsweetened shredded coconut
1/2 t salt
1 t baking soda
2 Eggs
1/3 C Maple Syrup
1/2 C Unsweetened Applesauce
1/2 C chopped walnuts
Preheat oven to 350F. Mix all dry ingredients together in a bowl, then add wet ingredients. Spoon mixture into lined muffin tins then bake for about 15 minutes. I made about 24 mini muffins with this recipe.
1/2 C Coconut flour
1/4 t salt
1 t baking soda
4 Eggs
1/2 C coconut oil
2/3 C unsweetened applesauce
2 T liquid sweetener of choice (maple syrup, honey are all good choices)
1 T vanilla
1/2 C unsweetened shredded coconut
Mix all ingredients except shredded coconut until well blended then fold in shredded coconut. put 1 T of batter in a paper lined mini-muffin tin (use 1/4 C of mixture if making a regular sized muffin). Bake at 350 for about 20minutes for mini muffins and 30 minutes for larger muffins. Check for doneness with a toothpick. Let muffins rest for 45 minutes before eating. Makes about 3 dozen mini muffins or 12 regular sized ones.
Paleo/Primal Blackberry muffins
1/2 C coconut flour
1/2 C melted coconut oil
1/4 t salt
1/2 t baking powder
4 Eggs
1/4 C liquid sweetener like honey or Maple syrup
3/4 C unsweetened applesauce
1 C mashed blackberries
Bring eggs and applesauce to room temperature. (I found out cold applesauce and eggs can solidify the melted coconut oil, making the whole thing hard to mix.) Mix all ingredients together except the blackberries. Let mixture sit for about 10 minutes (this seems to give the flour a chance to soak up the liquid and makes a smoother muffin). Fold in the blackberries. Scoop batter into mini or regular muffin cups then bake at 350 degrees for 18 minutes for mini and 25 minutes for regular until tops are mostly firm. Let cupcakes cool for about 1/2 hour.
Written by: Angie on December 12, 2011.on September 6, 2012. Like this:
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