Paleo “That’s my Jam” Olive Oil Muffins

 

In honor of Valentine’s day, I wanted a simple yummy easy to make sweet paleo friendly treat you can bake for your significant other, or yourself! This muffin is the perfect way to start your day. Healthy, gluten, refined sugar and dairy free, SCD and GAPS friendly, it’s moist and sweet with a little tart kick from the raspberry jam on top. 

Ingredients

3 eggs

1/4 cup olive oil

1/4 cup honey

1/3 cup plus 1 Tablespoon coconut flour

1/4 tsp salt

1/4 tsp baking powder (if you are paleo use Featherweight baking powder, or one that uses tapioca or potato starch in place of cornstarch. If your hardcore paleo, baking soda can be substituted)

2 Tablespoons cooked sweet potato (hardcore Paleo peeps can omit)

All fruit (no sugar added)  Rasberry jam, or any jam you like

Combine the eggs, olive oil, sweet potato and honey and blend well.

Combine sifted coconut flour, salt and baking powder and add to the wet mixture until well blended.

Pour batter into cupcake or muffin cups. Add a small dollop of jam to the top of each one. Makes 6-8.

Bake at 400 for 12-15 minutes.

*Baking times may vary oven to oven, you may need more or less so keep an eye on them.

Enjoy!

xo