Cavegirl Bakes: Tropical Sunshine Muffins featuring Blue Diamond Almonds


The following post is sponsored by Blue Diamond Almonds.

A few facts:

Sundays are for baking. Baking calms me. Warm muffins are delicious. Warm muffins make me happy. Coconut and pineapple make everything sweeter. And almonds add healthy, tasty ‘oomph’ to just about anything – whether slivered on top of a salad, ground into almond butter, or chopped and baked into something sweet.

These facts bring us to today’s recipe.

Sunday, as I prepared for the first week of the bigger and even more awesome Badass Fitness studio, my mind raced with a whole lot of ‘stuff.’ So I turned up the Pandora Gospel channel and went into the kitchen to bake.

It was just what I needed. An hour later, I had calmed my nerves, prayed as I stirred and mixed, and felt a thousand times better about the week to come.

Plus, I got to enjoy one of these:


YUM. Tropical Sunshine Muffins featuring the plain almonds that Blue Diamond sent me last week as part of their Tastemakers brand ambassador program. (More to come on the Rosemary & Black Pepper!)


Almonds are so healthy, packed with healthy fats and protein – I use a small handful for a pre-class snack if I need it. It’s also great chopped and toasted over my favorite Spinach Salad. For the muffins, which are like a Paleo version of a Morning Glory muffin or a Hummingbird Cake, the almonds added some tasty crunch.

Here’s the recipe. Get ready to get addicted. These are seriously awesome!

Cavegirl Bakes: Blue Diamond Tropical Sunshine Muffins

Ingredients (Makes 24)

  • 6-7 ripe bananas, mashed
  • 4 eggs
  • 1 cup coconut flour
  • 1 cup Nuttzo or preferred nut butter
  • 2 tsp. each baking soda and baking powder
  • 2 tsp. ground ginger
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. lemon extract
  • 1 can pineapple chunks, juice drained and chunks blended until consistency of crushed pineapple
  • 10 baby carrots, shredded using food processor
  • 1 cup shredded unsweetened coconut
  • 1 container Blue Diamond plain almonds, chopped using food processor


1. Preheat oven to 350 degrees and line 2 muffin tins with muffin liners (Makes cleanup SO much easier and prevents sticking!)

2. In a large mixing bowl, combine the bananas, eggs, flour, nut butter, baking soda, baking powder, spices and lemon extract. Mix with a hand mixer just until blended (Beware overmixing.)

3. Stir in the pineapple, coconut, carrots and Blue Diamond almonds.

4. Divide batter among muffin cups and bake for about 25 minutes, or until golden brown at the top and a  knife inserted comes out clean. Cool slightly on a wire rack, and then enjoy a warm one!

These are super moist and freeze really well! So you could enjoy a dozen with family and freeze the rest for next week. What’s your favorite kind of muffin? And have you tried baking Paleo versions of your favorite before?

Oh, and remember that Paleo Girl book I reviewed last month? Well she is having a sweet giveaway. Check it out!


Coming up: A new playlist to motivate me through the hot summer of half marathon training, and what drives someone to wake up every day before 4:3o am?


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3 Responses

  1. Melanie says:

    Yummy! Thank you for sharing!

  2. Sharon Sollohub says:

    These muffins are absolutely delicious!! My new favorite, I am addicted. Thank you so much for sharing the recipe. I better go buy some muffin tins!!

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