Paleo Honey Grapefruit Muffins
winter citrus is at it’s peak and I’m using sweet local grapefruit as the star of the show. I pair them with local honey to yield a soft & fluffy muffin made with paleo, gluten-free, refined sugar-free and grain-free ingredients. the result is a moist muffin with subtle sweetness and a pop of tartness. you will love enjoying these muffins all winter long with a cup of tea.
inspiration:
I tested a lot of variations of paleo muffins when I was working as a personal chef. not all paleo muffins are created equally as some may be reminiscent tasting of cardboard or as tough as a hockey puck. this recipe integrates two grain free flours: almond & coconut along with coconut or avocado oil. fresh ruby red grapefruit juice and segments, honey and eggs with a touch of vanilla comprise the wet ingredients. the muffins are soft and moist with a nice pop of citrus.
honey grapefruit muffin ingredients:
here is the ingredient line up…
- ruby red grapefruit the star of the show and a wintertime favorite. the most difficult part of this recipe is supreming the grapefruit as well as juicing and zesting them.
- honey: the perfect natural sweetener to accompany the grapefruit.
- tenderizers: eggs, coconut oil and almond milk help keep the muffins moist and tender.
- grain-free flours: almond flour and coconut flour give the muffin structure.
- vanilla: pure vanilla extract adds a cozy bakery treat flavor.
how to make:
the recipe begins by zesting, supreming, segmenting and juicing the grapefruit. this is the most difficult part but is simple once you practice a few times. the grapefruit zest, juice and segments will all go in the batter.
next, you will whisk together the wet ingredients including the eggs, honey, oil, almond milk, vanilla, grapefruit zest and juice. you will then gently fold in your broken up grapefruit supremes. next, whisk in the dry ingredients- baking soda, salt and coconut flour and almond flour. fold into the batter, mixing uniformly, yet gently. divide amongst muffin liners then bake until golden.
how to serve:
see below for some fun serving ideas to showcase these delicious paleo muffins.
- protein packed snack: top warmed and sliced muffin topped with almond butter and hemp seeds.
- weekend breakfast: serve muffins alongside scrambled eggs and breakfast sausage with sliced avocado.
- baby shower brunch: serve muffins alongside my gf harvest quiche, a salad with my favorite winter salad ingredients and my mom’s apple lemon tuna salad with slider rolls.
- tea time: serve muffins with my classic ploughman’s lunch, tea sandwiches with my curried chicken salad with apricots and my “candy bar” date bark.
Paleo Honey Grapefruit Muffins
Ingredients
- 1 large ruby red grapefruit
- 3 large eggs
- ¼ cup honey
- ¼ cup melted coconut oil or avocado oil
- ¼ cup almond milk
- 1 teaspoon vanilla
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon mineral salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees and line a well greased muffin tin with muffin liners. Begin by prepping the grapefruit. First, zest the peel with a microplane until you have 2 tablespoons of zest. Slice off the top and bottom of the grapefruit.
- Stand the grapefruit upright on the cutting board. Starting at the top of the grapefruit, guide your knife down to the base, curving the knife with the shape of the fruit. Continue all the way around the fruit until all of the rind and pith is removed. Use a paring knife to slice along the inside of the membranes, slide out your supremed grapefruit wedges and set aside. Cut grapefruit supremes into fourths measured out to ½ cup.
- Finally, juice the grapefruit remains to yield ½ cup of juice.
- In a large bowl, whisk together grapefruit juice, grapefruit zest, eggs, honey, coconut oil, almond milk and vanilla. Gently fold in cut grapefruit wedges until just combined.
- In a medium bowl, whisk in the dry ingredients: almond flour, coconut flour, salt and baking soda. Add dry ingredients to large bowl of wet ingredients, whisking delicately, yet thoroughly.
- Scoop out batter evenly between the 12 muffin tins and bake on the middle rack, for 18-20 minutes until tops are puffed and golden. Let sit at least 15 minutes to firm up before serving. Serve topped with butter and a drizzle of honey.
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