Planning for meals and snacks on the go is one of our top tools for success, which is a big reason why we wrote Paleo to Go, and are always eager to share additional on-the-go recipe ideas with you all! That’s why this week we are super excited that this guest post recipe from Lisa at Cook Eat Paleo is sharing Cranberry Applesauce Muffins that would be perfect for eating on the go. Even better, the beauty of this recipe is that the cranberries can be replaced with whatever you have on hand; the base of the recipe is flexible and easily adapted. Enjoy!
One of the biggest challenges for me when I first went paleo was breakfast. I’ve always loved muffins and cappuccinos, and I use to stop at the coffee shop every morning for a gluten, dairy and sugar-filled breakfast.
These days, I make my cappuccino with cashew milk or coconut milk, and I always have paleo-friendly muffins in the freezer, especially these Cranberry Applesauce Muffins!
I don’t eat them every day, but I love knowing I have a grab-and-go breakfast ready for those days when I need something quick. A muffin, hard-boiled eggs, and some berries will get me through a busy morning without having to stop at the coffee shop.
I make muffins with whatever add-ins I have on hand. Today it was cranberries, applesauce and cinnamon. I used fresh cranberries for these muffins, but frozen cranberries would work as well. Just make sure they are well drained before adding them to the batter.
Freeze any leftover muffins the same day. They can be thawed at room temperature, or by reheating in an oven or toaster oven.
- 200 grams almond flour (about 2 cups)
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 3 eggs
- ½ cup organic applesauce
- 1 tablespoon lemon juice
- ½ cup cranberries, thawed and drained if frozen
- Preheat oven to 325 degrees and grease or line muffin tin.
- Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in cranberries.
- Using a large ice cream scoop, fill muffin cups ¾ full.
- Bake until golden brown and toothpick inserted in center comes out clean, about 25 minutes.
Muffins freeze well. To thaw in oven, place the muffins in cold oven, set the oven to 300 degrees. Heat the muffins until they are thawed and warmed through, about 15 – 20 minutes.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/01/Lisa_Wells_200x200_FB.jpg[/author_image] [author_info]Lisa Wells had to address an autoimmune disease which prompted her to change her diet and go gluten, grain, and dairy free for every meal. But that didn’t stop her from experimenting and creating delicious recipes. This lifestyle became the catalyst for her blog, Cook Eat Paleo where she shares tips and tricks about how to whip up simple and easy paleo recipes. Connect with Lisa: Blog | Facebook | Pinterest [/author_info] [/author]