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Dr. Marie Andersson

Paleo Muffins

Simple grain-free paleo muffins made in ramekins, with snack and gourmet variations.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Servings: 2 muffins
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 4 tsp coconut flour
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 1/8 tsp garlic powder snack option
  • 1/8 tsp cayenne pepper snack option
For Serving & Snack Option
  • full fat cream cheese, ghee, or butter
  • 1 coconut oil for frying (snack option)
  • homemade ranch dipping sauce for serving with snack option
  • 1 slice pancetta gourmet variation
  • goat cheese (garlic-herb is yummy) gourmet variation
  • chives or parsley for sprinkling, gourmet variation

Equipment

  • 2 Ramekins

Method
 

Basic Muffins
  1. Preheat oven to 400°F. Whisk together the eggs, coconut flour, baking soda, and sea salt until well combined.
  2. Pour the mixture into 2 greased ramekins and bake for 10-12 minutes, until set.
  3. Cut each muffin in half and top with full fat cream cheese, ghee, or butter. Makes 2 muffins.
Snack Option
  1. Cut muffins in half, then into strips, and fry in coconut oil until the edges are crispy.
  2. Cut into pieces and enjoy with homemade ranch dipping sauce.
Gourmet Paleo Muffins
  1. Line a greased ramekin with a slice of pancetta, then pour in the egg mixture.
  2. Top with goat cheese (garlic-herb is yummy), sprinkle with chives or parsley, and bake for 15 minutes. Enjoy!

Notes

Recipe by Dr. Marie Andersson