PALEO TAHINI CACAO MUFFINS

These are made with sweet potato, which is a vegetable, so it's basically a salad. 

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If you told me a year ago that I would be baking muffins with sweet potatoes, I would've called you crazy. Clearly A LOT can change in a year. 

Sweet potatoes are the perfect ingredient to create dense, rich muffins. Once I tried it, I knew there was no turning back. I've also tried pumpkin and squash in similar recipes, but in my opinion sweet potato takes the cake (yes, pun intended). 

Who knew salad could taste so good?

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TAHINI CACAO MUFFINS

Yields 12 muffins

Ingredients

  • 3 eggs
  • 1 cup sweet potato, cooked and mashed
  • 1/3 cup tahini
  • 1 tsp vanilla 
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup cacao powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 3 tbsp full fat coconut milk
  • 1/4 cup walnuts (optional)

Directions 

  1. Preheat oven to 350° and line a muffin tin. 
  2. In a medium bowl, combine almond flour, coconut flour, cacao powder, baking soda, cinnamon, and sea salt.
  3. In a large bowl, combine eggs, vanilla, coconut milk, sweet potato, and tahini.
  4. Add the dry mixture to the wet mixture and blend well by hand or with a mixer. 
  5. Fold in walnut pieces, if desired. 
  6. Fill muffin liners about 3/4 of the way full with batter. 
  7. Bake for 18-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Let cool and enjoy! Store for a few days at room temperature, store in the fridge for a few weeks, or freeze for a few months.

 

NOTES

  • You can sub pumpkin or squash purees for sweet potato.
  • The sweet potato can either be mashed or blended. Blending the cooked sweet potato in a food processor before mixing with the rest of the ingredients yields the best results. 

GINGERBREAD FAT BALLS

No sugar, lots of spice, and everything nice.

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Let's talk about taste buds. We all have certain taste preferences. Some of us swear by savory foods, while others live for those spicy dishes that pretty much burn your taste buds to the ground (I will never understand those people, but to each their own). Maybe you were that kid who couldn't get enough sour candy and crushed an entire bag of War Heads in one sitting. We are all unique, but we do share some common ground when it comes to sugar. 

If you're anything like me, you've probably consumed A LOT of sugar in your lifetime. My go-to foods growing up were Lucky Charms, Fruit-by-the-Foot, and Go-Gurts. Those are all obvious sugar laden culprits, but sugar also creeps into supposedly "healthy" foods, too: salad dressings, granola bars, and just about any processed food. Our taste buds are accustomed to receiving a hefty dose of sugar with just about everything we eat, and we feel deprived without that sweet fix. We put our bodies through intense sugar highs followed by inevitable crashes, only to repeat the pattern again and again. So how do we break this vicious cycle? 

The solution is pretty simple, but it's far from easy: consume less of it. As we reduce our sugar intake, our taste buds adjust and crave less of the sweet stuff. It's a gradual shift, but eventually we learn to embrace the natural flavors of food. Since cutting out sugar, I've grown to appreciate the subtle tastes of foods that were once overshadowed by sugar. Everything is perfectly fine in moderation, and using natural sweeteners like honey, maple syrup, and dates is a great way to sweeten up a dessert. But don't be afraid to play around with recipes sans sugar and see how you like it! Hopefully these gingerbread fat balls will be a good starting point.  

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PALEO GINGERBREAD FAT BALLS

Yields approx 18 balls

Ingredients

  • 2 cups almond flour
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut butter, melted
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp vanilla
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/8 tsp sea salt

Directions  

  1. Combine the almond flour and spices in a large bowl.
  2. Slowly add in the coconut oil, coconut butter, and vanilla into the dry ingredients and mix well. 
  3. Roll the dough into bite size spheres. Sprinkle with extra cinnamon, ginger, and any topping of choice. 
  4. Lay flat on a plate and place in the fridge until cooled, about an hour. 
  5. Transfer to an airtight container and freeze. These are best enjoyed cold after thawing for a few minutes. 

 

NOTES

  • This fat ball recipe is very simple (and delicious) as it is, but feel free to add in extra ingredients. Some ideas are any nuts & seeds, cacao, extra spices, coconut flakes, and dried fruit. 

CHOCOLATE TAHINI FAT BALLS

These are what gluten free dreams are made of. 

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Fat balls are my new obsession as of late. They're super easy to prepare, making them the perfect addition to a Sunday meal prep session. They also store great in the freezer and are my go-to emergency snack to have on hand at all times. Besides all of this logic, it's just really fun to say "fat balls". 

So here's to grain-free, dairy-free, and sugar-free fat balls, and to my never ending immaturity. 

 

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PALEO CHOCOLATE TAHINI FAT BALLS

Ingredients

  • 2 cups almond flour
  • 4 tbsp coconut oil, melted
  • 4 tbsp tahini
  • 1/4 cup cacao powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • Pinch of sea salt

Topping ideas:

  • tahini drizzle
  • cacao nibs
  • walnuts 

 

Directions  

  1. Combine all ingredients in a large bowl and mix well.
  2. Roll the dough into bite size spheres. Coat the outside of each ball with walnuts, cacao nibs, or any topping of choice. 
  3. Lay flat on a plate and place in the fridge until cooled, for about an hour. 
  4. Transfer to an airtight container and freeze. These are best enjoyed cold after thawing for a few minutes. 

PALEO PUMPKIN CINNAMON BUN MUFFINS

Indecision never tasted so good. 

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Decision fatigue is real, folks. There are only so many decisions we humans can make in a day, and our ability to make them declines as the clock ticks by. No wonder Obama wore the same suit every day during his presidency; we can't waste our limited mental power on silly things like dress shirts and ties. And muffins are no exception. 

As I searched for recipes on Pinterest to satisfy a serious craving for baked goods, I found myself torn between pumpkin muffins and cinnamon buns. I was incapable of choosing between the two. Maybe I made one too many decisions earlier in the day (like deciding to snooze my alarm or choosing between hot or iced matcha) but whatever the reason, I surrendered and settled for both.

These muffins are grain free, dairy free, AND sugar free. The cinnamon swirl adds a touch of sweetness, and the pumpkin coconut combo never disappoints. Special shout out to my unwavering decision fatigue for this combo, can't wait to see what it comes up with next. 

 

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PUMPKIN CINNAMON BUN MUFFINS

Yields 12 muffins

Ingredients

For the muffins:

  • 1/2 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1/4 tsp baking soda
  • 1/2 cup coconut oil, melted
  • 1/3 cup full fat canned coconut milk 
  • 1 cup pumpkin puree
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the topping:

  • 2 TBSP ground cinnamon
  • 2 TBSP coconut oil
  • 1/4 cup chopped walnuts

 

Directions  

  1. Preheat oven to 350° and line a muffin tin. 
  2. In a medium bowl, combine coconut flour, arrowroot powder, baking soda, and salt.
  3. In a large bowl, combine the eggs, coconut milk, and pumpkin puree.
  4. Add the wet mixture to the dry mixture and blend well by hand or with a mixer. 
  5. Fill muffin liners about 1/4 of the way with batter.
  6. Spoon about a tablespoon of topping over each muffin and then top off with more batter, about 3/4 of the way filled.
  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  9. Let cool and enjoy! Store for a few days at room temperature, store in the fridge for a few weeks, or freeze for a few months.