I’ve decided that Saturday mornings are Paleo Baking Time. Yes, PBT! On today’s menu we have the ever popular BLUEBERRY MUFFIN. The alternative (paleo) ingredients for these guys are almond flour and maple syrup.

Ah, Maple Syrup. Yes, its sugar.

And sugar is BAD!

Here’s the deal, we humans were wired up to love sweet things. It’s an inherited survival skill from our ancestral past. The problem is that nowadays we have sugar laden foods available all year round and we’re not really trying to survive the perils of winter food scarcity . Processed or not, abundant sugar consumption is never good for the human body. However, we also don’t live in caves or roam the savannah in search of the elusive summer berry. Modern Day eating means that we have treats like muffins, cakes, cookies, candy, frappaccinos, and marshmallows. Within the world of sugar, there are better choices and poor choices. Just like within the world of Paleo, there is a spectrum of better and worse.

In my cooking, the one product that I NEVER use are gluten-containing grains. They are ALWAYS a bad idea. I make Paleo goodies that may be on the “rare to occasional” side of the paleo spectrum, but at least they are on the better side  of modern-day eating as a whole. Some people find that it’s better to avoid all sugars completely. I find that to be an unrealistic and self-defeating goal and it also takes the fun out of PALEO BAKING TIME (PBT). As long as you consistently adhere to your clean eating regimen, the “rare and occasional” treat will not de-rail your overall efforts towards health.(Especially if you share your muffins with your CrossFit friends)

So, back to Maple Syrup. It’s not entirely evil as far as sugars go. It should be eaten in moderation. Maple Syrup is lower in calories and higher in nutrients than honey. It contains trace minerals like zinc (good for the prostate and immune system) and manganese (powerful antioxidant). Additionally, pure maple syrup is very unlikely to become allergenic because it does not contain any measurable amounts of oxalates or purines.

Blueberry Almond Muffins

shout out to JB over at PaleOMG for the inspiration!

1 1/2 c. almond flour
1/2 c. almond butter
3 eggs
1/2 c. maple syrup (Grade B is best)
1/3 c. coconut oil
1 Tbsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
3/4 c. blueberries (I used frozen wild blueberries from TJ’s)
pinch of cinnamon

1. In a large bowl beat together eggs, oil, almond butter, vanilla, and syrup.
2. In a smaller bowl, mix flour, baking soda and powder, cinnamon, and salt.

   

3. Mix dry mix into wet mix.
4. Fold in blueberries.
5. Preheat oven to 350
6. Pour batter into greased or lined muffin pan.
7. Bake for 15 mins. test with a toothpick to make sure they are cooked through.

   

* for a protein packed muffin, add 1/2 c. Nutiva Organic Hemp Protein Powder (unsweetened) and 2 more eggs.