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Hearty Paleo Fruit Sweetened Muffins

Posted on Feb 25, 2014 | 0 comments

Hearty Paleo Fruit Sweetened Muffins

Paleo Fruit Sweetened Muffins: Heartiness of Buckwheat and Flax


These Hearty Paleo Fruit Sweetened Muffins are your answer if you are searching for a moist, chewy, fruit-only sweetened paleo treat. They are filled with three different kinds of fruity goodness.


I came up with these Hearty Paleo Fruit Sweetened Muffins because I wanted to combine my three favorite fruits:  figs, bananas, and pineapple, all in one super moist paleo fruit sweetened muffin. The three flavors all complement each other, and the ground golden flax-seed, with the buckwheat flour, offer an earthy balance to the sweet, tropical flavors.



Hearty Paleo Fruit Sweetened Muffins


  • Prep time:  15 minutes
  • Cook time:  25 minutes
  • Servings:  15Paleo Banana Pineapple Muffins


  • 1 cup almond flour, or walnut flour or hazelnut flour (my favorite is walnut)
  • 3/4 cup arrowroot flour
  • 1/2 cup buckwheat flour
  • 1/2 cup ground golden flax seed meal
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 large eggs
  • 1 cup chopped fresh, very ripe black mission figs (about 10-15  fresh figs) ** (see below to use dried figs)
  • 1 large, very ripe banana (brown spots on peel okay)
  • 2 TBS. pineapple juice concentrate
  • 3 TBS. walnut oil or melted coconut oil or melted butter
  • 1 cup fresh, frozen, or canned pineapple chunks (drain if canned, cut chunks to the size of an almond)
  • (optional) 3/4 cup raisins or currants
  • (optional) 1/2 cup chopped nuts of choice


1. Pre-heat oven to 375°.

Paleo_Fruit_Muffin_Batter2. Mix all dry ingredients together, set aside.

3. In a large bowl, beat eggs on high for 2 minutes.

4. Now add figs, bananas, oil and fruit concentrate to the egg mixture and blend well with mixer. 

5. Add in all dry ingredients, stir well by hand.The batter will be very thick.

6. Fold in pineapple chunks, raisins and nuts, if you’re using them.

7. Use muffin liners or grease muffin tin well. Fill cups 3/4 full with batter.

8. Bake for 30-35 minutes, less if you like moister muffins, more if you like spongier, more crumbly muffins.

** If fresh figs aren’t available, I have used dried black mission figs, which I plumped by pouring boiling water over them. Allow them to soak in the hot water for about 30 minutes, then drain off all water. Also, it is possible to substitute other fruit for the figs such as fresh mango, blueberries, raspberries, persimmons or crushed apples.

Whatever combination of fruits you choose, I hope you enjoy my Hearty Paleo Fruit Sweetened Muffins.


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