This weekend has been a family whirlwind. We celebrated my grandparents 50th wedding anniversary on Saturday with a fancy dinner and a family reunion. 50 years is a really long time! We asked my grandmother what her words of advice for a successful marriage are and she said to never hold a grudge, let go of stubbornness, and realize that a lot of things you get upset about are not important enough to talk it out. But when you do have something you need to talk out, make sure you do.

Solid advice if you ask me.

Then Sunday, while all of the family was in town, we had a continuation of party-vill with a backyard bbq. Not a bad weekend at all. I even bought a new swim suit to go swimming with my nieces and nephew. It’s still Sunday now as I am writing this, listening to my husband make incredibly loud noises in the basement and drinking an extra cup of coffee. I’m about to embark on my Sunday meal prep for the week.

I had to type up this post before I forgot this recipe.

This morning, we rolled out of bed at what I thought was 9:30 after a nice long sleep in. Turns out it was only 7:30 and my husband was just anxious to start the day. I just had to have a “Sunday morning” type of breakfast though, so I whipped up a batch of muffins.


I have to be honest, I have never found a paleo recipe I have loved. Scratch that, I have never found a paleo muffin recipe I have been remotely satisfied with. I know there are a lot of excellent paleo bloggers out there, but I just haven’t loved anything yet. I was looking high and low for a muffin recipe that was both paleo and nut free. I found neither, and gave up on both, but what I got in return was A.M.A.Z.I.N.G.

These muffins are sweet, chewy, moist, rich, hearty and nutty, but light at the same time. MMMM! I are three all at one and now as I am typing this, my mouth is starting to droll. I found the minimalist baker’s recipe for carrot apple muffins. I have never been disappointed with any of her recipes, whether I make them to a T (rarely happens) or when I modify them past the point of no return (almost always happens).  Hers were already gluten free, but I had to modify with the ingredients I had on hand. I have to say, I was a little worried about the result because I changed the wet-to-dry ratio quite a bit. I was pleasantly surprised. These muffins were a hit and this recipe is going down in the archive as a regular.


On top of it all, I still love the ingredients. They do contain oats, so they are not paleo, but they are gluten free and can easily be made vegan by subbing out the egg for a flax or chia egg.

Come on my friends, lets get cooking.



1 very ripe mashed banana
1 pastured egg
1 small apple, grated
½ cup brown sugar
1.5 tsp. baking powder
1 tsp sea salt
1 tsp ground cinnamon
½ cup cashew milk
2 cups quick cooking oats or ground rolled oats
½ cup almond meal
½ cup rice flour


  • Heat oven to 350 degrees
  • Mash banana in a large mixing bowl.
  • Then add in the egg and beat. Add in brown sugar, grated apple and stir.
  • Then add in sea salt, baking powder, cinnamon and cashew milk. Stir again.
  • Add in the almond meal, rice flour and oats. Combine.
  • Spoon into a muffin tin. Makes 12 regular size muffins.
  • Bake for 20-25 minutes
  • Enjoy!