• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Paleo in PDX

Living, moving & eating well in Portland, Oregon

  • Home
  • About
  • What is SCD and Paleo?
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Side dish
    • Snacks
    • Treats
  • Contact

St. Patrick’s Day Flourless Cinnamon Raisin Muffins

These muffins are kinda magical. They have the power and capability to turn a beautiful mossy green on their own, which is perfect for St. Patrick’s Day. The green is not mold or anything bad, and does not affect the flavor or nutrient profile either. It’s purely a natural chemical reaction.

So, here’s the deal: sunflower seeds contain chlorophyll — also known as chlorogenic acid. This acid reacts with baking soda (or baking powder) once heated and cooled, and turns green. It’s a natural phenomenon, but can be startling if you don’t know it’s coming!

If you want to make these muffins during other times of year and don’t want the green color, feel free to swap the sunflower seed butter for almond or cashew butter instead. Alternatively, if you still want to use sunflower seed butter, you can reduce the amount of baking soda to 1/2 tsp and up the apple cider vinegar to 1 tsp (lemon juice works as an alternative too). This will negate the green color.

Meanwhile, catch me making this recipe on Friday, March 16 between 3-4 p.m. PST on KATU Afternoon Live! Watch the replay of my segment HERE.

Cheers and enjoy!

Inspired by this recipe.

St. Patrick’s Day Flourless Cinnamon Raisin Muffins

Ingredients:

  • 3/4 cup unsweetened sunflower seed butter (I used this brand)
  • 2 eggs, preferably pasture-raised
  • 3 Tbsp full-fat coconut milk
  • 1/4 cup melted coconut oil, grass-fed butter or ghee, plus extra for greasing muffin tin
  • 2 tsp pure vanilla extract
  • 3/4 tsp apple cider vinegar
  • 2-3 Tbsp raw honey or maple syrup, or more if you want it sweeter
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup raisins (make sure there’s no sugar added)

Directions:

  1. Preheat oven to 350 degrees F. Grease muffin tins with a little melted butter or other fat of choice and set aside. Alternatively, you can line with parchment paper liners, if preferred.
  2. In a small dish, mix together the baking soda, cinnamon and sea salt. Set aside.
  3. In a separate large bowl, whisk together the 1/4 cup of melted butter, ghee or coconut oil, sunflower seed butter, honey, vanilla, eggs, apple cider vinegar, and coconut milk until smooth.
  4. Next, whisk the dry ingredients into the wet. Once mixed, fold in the raisins.
  5. Fill each muffin compartment with about 2-3 Tbsp of batter. Be sure not to fill any more than 3/4 of the way full.
  6. Bake for 12-15 minutes in the preheated oven or until a toothpick inserted in the center of the muffins comes out clean.
  7. Carefully remove muffins from tin and cool on a wire rack. Muffins will turn green once cooled and will deepen in color after a couple hours.

Yields: 9-10 muffins

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Breakfast, Recipes, Snacks, Treats Tagged With: breakfast treat, dairy-free, dye-free St. Patrick's Day treat, flourless cinnamon raisin muffins, gluten-free baking, gluten-free muffins, grain-free baking, grain-free muffins, grain-free treat, green muffins, healthy muffin recipe, healthy treat recipe, natural green baked goods, nut-free muffins, paleo baking, paleo St. Patrick's Day, refined sugar free, St. Patricks Day, sunflower seed baking soda reaction, sunflower seed butter, sunflower seed butter baking soda green

Previous Post: « Mighty Green Chicken Salad
Next Post: Slow Cooker Curried Chicken Stew »

Reader Interactions

Comments

  1. Tessa Simpson

    March 20, 2018 at 5:37 am

    I LOVE playing with sunflower seed butter just like this!! A little tasty science experiment!!

    Reply
    • paleoinpdx

      March 20, 2018 at 6:34 am

      Totally! So fun…and delicious!

      Reply

Trackbacks

  1. Slow Cooker Curried Chicken Stew – Paleo in PDX says:
    March 21, 2018 at 5:00 am

    […] you catch my segment on KATU Afternoon Live from last Friday? If not, check it out HERE. I made my magic green muffins that I shared last week for St. Patrick’s Day. Check out that recipe HERE if you […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe for email updates



Recent Posts

  • Grain-Free Chocolate Chip Banana Bread
  • 1-Bowl Grain-Free Sunbutter Cookies
  • Healthy Spinach and Herb Yogurt Dip
  • Healthy Bean-Free White Chicken Chili
  • Valentine’s Day Coconut Macaroons

Archives

Categories

Footer

Privacy Policy

Copyright © 2023 · Paleoinpdx.com

 

Loading Comments...