Grain-Free Muffin Recipe Variations

Since making my first few batches of grain-free, paleo muffins (is that an oxymoron?) I finally got around to making the fig & goat cheese variation that I promised. Instead of using honey, I used a fig spread that did not contain any sugar. I couldn’t tell you what brand it was because it was brought back to me from Portugal by a friend. The stuff is just heavenly though, that is all I can say. Using it in the muffins was almost sinful because the taste really did not come across. If I were to repeat this in the future I think I would buy the dried figs at Trader Joe’s, dice them up and keep to the original recipe.

Although the taste of the fig spread didn’t come through in these muffins, they were a bit more moist then the other muffins were. Maybe not as evenly moist but definitely more moist. The goat cheese in the middle was a fun little treat when eating it and was a surprisingly yummy texture and taste against the course and nutty almond meal.

Sammy didn’t like the Fig & Goat Cheese Paleo muffins so I had to slave away in the kitchen grinding up whole, raw almonds into a flour so I could make him a blueberry variety. The sounds of enjoyment that he emitted as he ate one fresh from the oven made it all worth it. I’m glad to have found a hearty grain-free snack that satisfies everyone in the family.