So today I was really in a baking mood.  I got out all of the stuff people normally bake with and put it on the table.  When I gazed over what was on the table in front of me trail mix popped in my mind.   We know that the almonds in trail mix provide heart healthy oils,  dark chocolate provides energy (okay I cheated, I used semi-sweet chips but that’s all I had),  sunflower seeds provide healthy fats and protein, craisins provide vitamins and minerals as well as natural unprocessed sugar to keep you satiated, and  gluten-free oats are high in fiber and also good for your heart.

Well you don’t actually bake trail mix and I like the idea of muffins because they are a perfect portion size and easy to take with you.  Plus, they just are yummy!   That’s when I got the idea of trail mix muffins! Paleo trail mix muffins

  • 6 eggs
  • 1/2 cup butter, melted
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup agave
  • 1/2 tablespoon lime juice
  • 1/2 teaspoon apple cider vinegar

Dry Ingredients

  • 1 cup + 2 tablespoons     almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Add Ins

  • 1 cup gluten-free oats
  • 1/2 cup craisins
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped dates
  • 1/4 cup slivered almonds
  • 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line your cupcake pan. Whisk together the wet ingredients in a large bowl.   Melting the butter, coconut oil, honey and agave together in the microwave for 40 seconds and then whisking in the eggs after it cools a little helps the stickiness.  In a separate smaller bowl sift the dry ingredients together and then whisk into the wet ingredients.   Add all of the add-in ingredients and fold in to the batter. Put 2-3 tablespoons of batter into prepared muffin cups.  Bake at 350 degrees for 18 minutes.  Let cool and serve. Makes 12 muffins.

These moist tasty muffins give you energy  and are great for any time of day!