This Paleo Blueberry Muffins Recipe is 100% Paleolithic and Caveman approved! For the people new to the Paleolithic or Caveman diet: The Paleo diet is a diet that gets us back to the basics. The Paleo diet is high in fresh meats, eggs, nuts, and veggies.
Once upon a time, when we were hunters and garthers we didn’t have all the processed and modified food we have now. Things such as Pop-Tarts didn’t exist, and we were much healthier because of it.
Walter L. Voegtlin a Gastroenterologist and author, was one of the very first people to start recommending the Paleolithic diet way back in 1975. Voegtlin published a book that argued that humans are carnivorous animals and that the ancestral Paleolithic diet was that of a carnivore. Mainly fats and protein, with a very limited amount of carbohydrates.
Since then many more people have come forward to support the Paleolithic (aka caveman) diet. Near the end of the 1990s, many doctors, nurses and nutritionist started to recommend a return the original Paleolithic diet. Which helps people stay away from modified sugars and artificial flavors that have been proven to cause harm to our bodies. The Paleolithic diet is a great way to cut out all processed foods from your diet.
Below is my favorite Paleo Breakfast recipe of all-time, Paleo Blueberry Muffins! Enjoy.
Paleo Blueberry Muffins
1/4 cup Almond Flour
2 Tbsp Coconut Flour
2 Tbsp Arrowroot Flour
1/4 tsp Sea Salt
1/4 tsp Baking Powder
1.5 Tbsp Honey (raw)
2.5 Tbsp Applesauce
2 Tbsp Coconut Oil
1 Tbsp Vanilla Extract
3/4 cup Blueberries
Coconut Oil Spray
You will be baking your Paleo Blueberry Muffins at 350 degrees so go ahead and preheat your oven.
Combine the flours, salt, and baking powder.
In a bullet, combine the eggs, honey, applesauce, coconut oil and vanilla.
Add the wet to the dry, then fold in the blueberries.
Spray down a large set of muffin tins with coconut oil. Fill each tin (6 total) of the way full (unless you like really big heavy muffins, they go a full ).
I add a little something to the top of my Paleo Blueberry Muffins…
(optional but highly recommended)
1 Tbsp Shredded Coconut (unsweetened)
1 Tbsp Sugar (raw) or Coconut Crystals (if you don’t do the sugar)
1 tsp Cinnamon
1 tsp Nutmeg
Sprinkle this mixture on top of the muffins before they go into the oven. Then bake for 20-25 minutes.
1 zucchini of medium size
1 large egg
1 green onion of medium size
Salt and pepper to taste
2 ½ tables of olive oil
Zucchini pancakes stack
Grate the zucchini into a bowl.
Chop the green onion.
Now mix the grated zucchini and chopped onion in a bowl.
Add 1 large egg to the mixture and mix thoroughly by adding salt and pepper.
Put 3 mounds of zucchini mixture into the pan and fry it by pressing down to flatten until lightly browned, then turn it and let the other side to be browned.