So this morning we woke up, snuck around trying not to wake the kids and got Dan out the door. I got what you might say “a head start” before the kids woke up. Ahh…love it when that happens!! So when they did wake up and Jeanette started asking for pancakes, I decided we had time to do a little creative breakfast muffin mixture. These little gems were just the thing to add extra protein, and just a little sweetness to our morning. This is an adaptation of just a raspberry Paleo muffin, I added a banana because mine are getting freckles.
PALEO RASNANA MUFFINS
2 cups almond flour (I use Blue Diamond)
1 freckly banana (with brown spots all over)
2 TBSP honey
1/2 tsp baking soda
1 tsp apple cider vinegar
1 tsp vanilla extract
2 cups raspberries
*1 tsp lemon zest optional
Go ahead and preheat that over to 350° and then spray your muffin tin with some coconut oil non-stick spray.
Mix almond flour and baking soda in a small separate bowl and set aside while you mash the banana in the bottom of your mixer or larger bowl. Then add the rest of the wet ingredients saving the raspberries and zest to fold in at the end. Mix the wet ingredients well, then fold in the flour with a spatula until just wet, then fold in raspberries and zest being careful not to break the berries.
Bake for 15-18 minutes until the tops get speckled with delicious golden brown spots that fill your soul with delight.
*I did not actually use zest this time, but I kept kicking myself for not. I have all these lovely lemons just begging me to zest them. I’m so sorry to let you down lemons (hangs head in shame)