You’ve probably heard before that a hot bowl of oatmeal is one of the best ways to start your day; however, if you’ve gone Paleo, this is no longer an option. These muffins can fulfill your craving for oats even though they don’t actually contain any. Finely shredded coconut mimics the texture of oats, while some cinnamon and maple syrup can make you feel like you’re enjoying a winter bowl of oatmeal. Although these muffins are acceptable at room temperature, they’re best served warm.
• 2 cups blanched almond flour
• 1/2 cup unsweetened coconut, shredded
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 3 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup pure maple syrup
• 1/2 cup unsweetened almond milk
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, coconut, salt, cinnamon, and baking soda. Set aside.
3. In a mixing bowl, beat the eggs with the coconut oil, maple syrup, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are a deep golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
6. Makes 1 dozen muffins.
