autumn harvest muffins {paleo}

Autumn Harvest Muffins {Paleo} l wanderingroot.com

Ahh man, these are good!  Most importantly though they are healthy!  When I started to dabble in switching over from baking with all purpose flour and whole wheat flour to flours made from natures finest, like almond and coconut flours, I quickly learned that coconut flour was where it was at.  While almond flour is a fantastic alternative I have found that I have to watch my almond consumption because it really does mess with my digestive system and how I feel.  Coconut flour has not given me any issues though.  I also love that it is more cost effective and a little goes a long way.  It is very easy on the wallet, which I know can be a major concern when making the switch over to a more whole food/paleo diet.

Autumn Harvest Muffins {Paleo} l wanderingroot.com

One of my favorite quick breads/muffins in the past was this one made with carrots, zucchini and apples.  It is amazing… however, you guessed it, it is made with all purpose flour.  So I have been on the search and working on my own version that would do that recipe justice but on a healthier level.  A few weeks ago I tried these Zucchini Chocolate Chip Muffins and thought it would be the perfect base recipe for my much sought after recipe and boy was I right.  They turned out great.  Oh and these Zucchini Chocolate Chip Muffins are also amazing as well.  So head straight to your closest farmers market, grab yourself some carrots, zucchini and apples and get to baking.  You won't regret it.  Not one bit.

Autumn Harvest Muffins {Paleo} l wanderingroot.com

Print!

Autumn Harvest Muffins {Paleo}

makes: 12 muffins

Ingredients:

1 c zucchini, peeled + shredded

1 c carrot, peeled + shredded

1 c apple, peeled + shredded

1/2 c coconut flour

2 1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/2 tsp baking soda

1/2 tsp fine sea salt

4 eggs

1/3 c coconut oil

1/3 c maple syrup

2 Tbsp chocolate chips {optional}

 

Directions:

1. Preheat oven to 350 degrees fahrenheit.

2.. Place zucchini, carrot and apple in a large bowl.

3. In a small bowl combine flour and next 5 ingredients together and whisk until combined.  Add to zucchini mixture and stir together with a wooden spoon.

4. In a medium bowl whisk eggs until well mixed.  Add coconut oil and maple syrup and whisk well.  Add to zucchini mixture and stir until combined.  Let sit for 5 minutes, stir again.

5. Drop 1/4 c of mixture into each muffin tin lined with muffin liners or parchment paper.  Add chocolate chips on top, if desired.

6. Bake for 18 minutes or until a toothpick comes out clean.

7. Let cool on a cooling rack for 10 minutes.

Autumn Harvest Muffins {Paleo} l wanderingroot.com

kitchen tip: the easiest way to cook bacon

Over the last decade I have started to really come into my own in the kitchen and now feel pretty confident in my skills, but it has been a journey getting there.  Although I definitely spent quite a bit of time in the kitchen growing up {I really loved baking!} I still had so much to learn.  I also needed to find what worked best for me and what made life easier and more efficient for myself.  While my mom is amazing in the kitchen there are certain things she does differently purely because of where they live {in the country, on a ranch, 50 miles from town}, so I have had to find what works best for my "city" life.

There are so many kitchen tips and tricks out there and I love when I come across a new one.  I am going to start sharing some of mine with you in hopes that I can give you some aha moments like I have had.  I also hope that you will share some of yours with me.  Like I stated, I LOVE learning anything that will make my time in the kitchen easier.

kitchen tip: the easiest way to cook bacon l wanderingroot.com

Okay, so my first tip is in regards to the lovely pork product above - bacon!  I remember as a kid standing over a frying pan on the stovetop getting splattered by grease and trying to keep the bacon from curling up by pressing down the edges with a fork while my mom kept reminding us that we needed to keep the bacon flat.  Then you had to move the bacon to a paper towel lined plate and start over again because a frying pan can only handle a small amount of bacon at one time.  I used this method after leaving home for a little while before quickly tiring of it.  I hated the mess that was created, I hated cleaning the frying pan, I hated waiting for the bacon grease to cool before I could put it in the trash.  I can't tell you how many trash bags I burned through because I didn't wait long enough, then I had to clean bacon grease out of the bottom of the trashcan.  Not fun at all.  Enter this method.  It makes cooking bacon a breeze and you don't have to try to keep the bacon from curling while you are also trying to cook up eggs, french toast, pancakes or whatever you desire to eat your bacon with.

1.  Preheat oven to 375 degrees fahrenheit.

2.  Line 1-2 baking sheets {depending on how much bacon you are cooking} with aluminum foil.  Make sure the foil slightly hangs over the baking sheet so that all of the grease is contained and can't run over onto the sheet {my piece above was a little short}.

3.  Place bacon on the baking sheet.

4.  Cook bacon until cooked to your desired preference {this will depend on if you like your bacon crispy or not}.  I usually bake it for about 10 minutes.  If you are using 2 baking sheets, make sure half way through the baking time you switch the baking sheet on the top rack to the bottom and vice versa.

5.  Remove bacon from oven and place on a plate lined with paper towel to soak up all that grease.

6.  Eat bacon!

7.  Wad up the aluminum foil and throw away.  No messy grease running down your trash can and super easy clean up!

I hope you guys will find this useful.  I know it has helped me out and allowed my hands to be free so I can cook up some other yumminess.