May Day Muffins

Happy Monday! I hope everyone had a great weekend. Gotta say that mine was fantastic and thank goodness too: Last Thursday and Friday in the office was overwhelming. Jeffrey stopped by at close of business with flowers and a card to cheer me up. His timing was spot on! We went for sushi that night and enjoyed some new flavors including Black Marlin and mango in our roles. It's always fun to use dates as explorations into uncharted menu territory.

Saturday I hit up a friend's Going Away party and successfully avoided the buffet of lovely food with the exception of some candied sweet potatoes. Everyone was raving about them and I got curious. Thanks for the great party Christianna, good luck out West!

Sunday was perfection. I've never had a truly perfect day before but this one was splendiferous (it's a word, trust me)! We had a lot of fun singing at church then met friends for a themed brunch and game of croquet. I donned a vintage hat & summer whites, J sported a lovely bow tie and we all went to town a la the Age of Elegance. We had so much fun playing in the backyard, dressed up and embracing the silly. Also lovely was that the brunch was easy to navigate. Our hostess had prepared assorted frittatas along with heaps of freshly picked strawberries and a bowl of chicken sausage and onions. I had a spot of champagne as well; it may or may not have helped my croquet skills.

For our contribution there were Paleo-fied muffins thanks to the inception of DessertStalker. I used the basic outline of this recipe then changed....well, a lot of it. The result was a very tasty muffin that was a bit too wet as the edges stuck to the cupcake liner. Also, these muffins were very small. I would double the batch next time and bake up 18 muffins as this produced 11 very small ones. To make it less moist, next time I'll try adding an extra tablespoon or two of coconut flour.

Here's the recipe from our maiden tour but I do encourage a bit extra flour and prepping a double batch, or just baking up fewer muffins.

Wild Blueberry & Banana, Cinnamon Crusted Muffins (aka May Days)

Ingredients
3 organic eggs
2 Tbl. coconut milk (I used So Delicious Original)
3 Tbl. honey
2 Tbl. melted coconut oil (let it cool or you'll have scrambled eggs)
1 very ripe banana, smashed
1/2 cup wild blueberries (mine were frozen)
1/4 tsp sea salt
1/2 tsp vanilla extract
1/4 tsp baking powder
1/4 cup coconut flour
3 Tbl. brown sugar
2 tsp. cinnamon

Where the Magic Happens
Combine eggs, coconut milk, honey, coconut oil, sea salt and vanilla extract in a blender until incorporated. In another bowl sift together coocnut flour and baking powder. Re-sift this dry mix into the wet ingredients and combine until no lumps are left. Fold in blueberries and banana.

After distributing the batter into 10-11 cupcake tins: combine brown sugar and cinnamon. Sprinkle the top of each muffin with this sweet addition. Add as much or as little as your Paleo conscience allows :)

Bake muffins at 400 F for 20 minutes. Allow to fully cool; these were better the next day at room temperature rather than straight out of the oven IMO.


Let me know how you tweak the May Days and please, enjoy!