Moist Paleo Muffins - Two Flavors to Try!

It's not often us grain-free, dairy-free people manage to create a moist paleo baked good. I myself, have grown accustomed to the dry, crumbly nature of most paleo treats. And then there were these...

I know what you're thinking. Of all freaking mornings to be out of eggs! Be sure to stock up on the ingredients below at your next shopping trip, because you'll want to make these muffins over, and over, and over again.

I decided to give two different flavors a whirl, one sweet and one savory. I haven't been able to determine a favorite, because I really do like them both. I'm debating adding some fresh blueberries to the lemon poppy-seed batter on my next batch. Will let you know how it turns out.

In the meantime...

Pick a Flavor:
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INGREDIENTS:
Lemon Poppy Seed Muffin Batter:
2 cups almond flour
3/4 cup coconut flour
1/2 teaspoon himalayan salt (or similar)
1 teaspoon baking soda
2/3 cup coconut oil, melted
2/3 cup raw honey, melted
4 large eggs
1/2 cup, plus 3 tablespoons organic light coconut milk
2 tablespoons pure lemon extract
Zest of 1 lemon
1 tablespoon poppy seeds

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INGREDIENTS:

Apple Cinnamon Muffin Batter:

2 cups almond flour
3/4 cup coconut flour
1/2 teaspoon himalayan salt (or similar)
1 teaspoon baking soda
2/3 cup coconut oil, melted
2/3 cup raw honey, melted
4 large eggs
1/2 cup, plus 3 tablespoons organic light coconut milk
2 medium apples, diced
2 heaping tablespoon of cinnamon
1 tablespoon of vanilla extract

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Let's Bake:

This batter makes roughly 16-18 muffins

DIRECTIONS:
1. Preheat oven to 350 degrees
2. Combine almond flour, coconut flour, salt and baking soda in a large mixing bowl (mix well)
3. Place melted coconut oil and raw honey in food processor and process for 2 minutes
4. Add eggs to processor, one at a time, mixing after each addition

For Lemon Poppyseed:
5. Add coconut milk, lemon extract, lemon zest, and poppy seeds to processor and mix
6. Pour in wet ingredients from processor into dry ingredients, and mix until well combined

For Apple Cinnamon:
5. Add coconut milk, cinnamon, vanilla extract to processor and mix
6. Pour in wet ingredients from processor into dry ingredients, add diced apples, and mix until well combined

7. Pour batter into muffin liners (3/4 full) in a muffin pan and bake for 20 minutes
8. Remove from oven, place muffins on cooling rack
9. Enjoy! Guilt free!

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Tips to Avoid Burnt Bottoms:

There are a few variables that create burnt bottoms:
Varying oven temp, cook time, non-stick properties, and ingredients.

All ovens are different. Mine happens to always seem hotter than the temp.

Here are my recommendations:
Use muffin liners!
Double up your muffin pan. I used two stacked pans for each batch.