Muffins are the perfect go-to snack. They are small, easy to pack or carry, and deeply satisfying on any given mid-afternoon. These Paleo white chocolate macadamia nut muffins are no exception. Typically you might find white chocolate and macadamia nuts in a cookie, but we paired them together in this Paleo muffin recipe for a delightful, healthier treat. These muffins are full of healthy fats, collagen protein and natural sweeteners.
Since white chocolate is filled with sugar and dairy, we used pure cacao butter instead to give an authentic white chocolate flavor. And cacao butter keeps this muffin recipe Paleo-friendly! Cacao butter is the oil extracted from the cocoa bean, which is why it is white or cream in color. It is used to make chocolate of all varieties, but when used alone it has a much lighter flavor than cocoa made with cacao powder or chocolate liquor. Cacao butter is full of polyphenols and flavonoid antioxidants, which transfer electrons to free radicals in the body, neutralizing the effects of oxidation.
Macadamia nuts are complementary to white chocolate when paired together in food. Paleo muffin recipes should always use macadamia nuts since they are full of healthy fats, especially monounsaturated fats, which can help to support a healthy heart. They are also high in manganese, a mineral responsible for depositing new bone tissue where needed. And speaking of bone tissue, Vital Proteins Collagen Creamer® in Vanilla is made with collagen peptides, which help support healthy bones, joints and ligaments.
The key to a really good muffin is making sure there is plenty of moisture packed in. There is nothing worse than a dry, crumbly muffin. Ingredients like applesauce, non-dairy milk and healthy oils are always good for ensuring muffins are made with enough moisture. In Paleo muffin recipes, unsweetened applesauce and coconut or almond milk are excellent additions. Adding in applesauce to this white chocolate and macadamia nut muffin also helps cut down the amount of sweetener used in the recipe.
One thing to note when baking these muffins is that the cacao butter will melt while baking in the oven. Since we didn’t use regular white chocolate chips that have stabilizers to keep them from melting, the cacao butter chips do not retain their shape. They do, however, still contribute the wonderful white chocolate flavor and also give the muffin more moisture as well.
Bake these Paleo muffins for a healthier breakfast, snack or treat to keep you full and satisfied.
Paleo White Chocolate and Macadamia Nut Muffins
Yields 8 Macadamia Nut Muffins
- 1 C almond flour
- ½ C tapioca flour
- ½ C coconut flour
- 1 scoop Vital Proteins Collagen Creamer® in Vanilla
- 1 T cinnamon
- 1 T baking powder
- ½ t sea salt
- 2 eggs
- ½ C maple syrup
- ¼ C applesauce
- ½ C coconut or almond milk
- 1 T vanilla extract (optional)*
- ½ C cacao butter chips or chunks
- ½ C macadamia nuts, plus more for topping
- Preheat oven to 350° F. Line a muffin pan with parchment paper liners and set aside.
- In a large mixing bowl, add in almond flour, tapioca flour, coconut flour, Vital Proteins Collagen Creamer®, cinnamon, baking powder and sea salt. Whisk together.
- In a separate bowl, whisk together eggs, maple syrup, applesauce, coconut milk and vanilla extract, if desired.
- Slowly add in dry mixture to the wet mixture until well combined.
- Fold in cacao butter and macadamia nuts.
- Pour batter to three-quarters full in each muffin liner.
- Top with remaining macadamia nuts.
- Bake for 25 minutes or until a toothpick inserted in a muffin comes out clean. *Note: the cacao butter will melt into the muffin while baking*