Paleo Hazelnut Muffins ~ Paleo, Gluten Free, Grain Free, Dairy Free

So Before we get to the recipe I have quite the story to tell.

Today was grocery day, which seem’s to be everyday for me mostly because my mother and I always have some excuse that we need to go to vitamin cottage to pick up something and well the cashier’s have said it’s like we live there. LOL (It’s so true too)

 

Today was quite an interesting trip to the store my mother has been trying to do the paleo diet and I have been helping her cook recipes and come up with things she can eat.

But my help must not be working as well as I thought lol

Because during this trip while we were chatting with the nutritionist at the store she looks at us both and with her slightly there but almost gone southern accent she insisted that, She neeeeeeeddddssss BREAD!!! she MUST! HAVE BREAD! LOL.

 She insisted to us as we all laughed at her little bread temper tantrum that she shouldn’t have to crave bread on a paleo diet she should have a paleo bread option and she want’s her bread and biscuits and muffins, and scones BAD!

Well mom here you go some yummy paleo muffins to quench your Neeeeeeedddd!!! for bread.

 Plus these are even better for you than regular bread because there made from hazelnut flour and hazelnuts have a good amount of vitamin E, are low in carbohydrates and have a nice boost of protein.

In this picture I put coconut caramel on mine I just couldn’t resist!

 Now on to the recipe!

Paleo Hazelnut Muffins

Ingredients:

Makes: about 9-10

1 3/4 Cup Almond flour
1 Cup Hazelnut flour
1/4 tsp of Fleur de Sel  (A delicate french salt)
1 ½ teaspoons baking soda
2 large eggs
3 tbsp Ghee, or coconut oil
2-3 tbsp Local Honey (I use Epicurean Honey from the local town of parachute)
2 tbsp apple cider vinegar  
1 tbsp vanilla extract

Instructions:

Preheat oven to 350° and place paper cupcake cups in a muffin baking pan.

In a large bowl combine dry ingredients almond flour, hazelnut flour, salt, and baking soda.

In a small bowl or I use a large measuring cup, crack the eggs and then mix them up with a spoon, then add honey, apple cider vinegar, 2 tbsp of the ghee, and vanilla extract.

Pour wet ingredients into the dry ingredients and mix well. mix will be like a thick paste.

Spoon about 2-3 large spoons of the batter in your hands and roll gently like your rolling an egg, between your palms until it smooths into a ball.

Place the balls into the cup lined muffin pan.

Melt the ghee in a pan and brush on the tops of the brioche balls.

Bake at 350° for 10-12 minutes.

Drizzle with coconut caramel, or spread with jam and eat with your tea for breakfast!