These paleo sun dried tomato leek muffins are made with almond and coconut flour and the perfect savory snack.

We went to the county fair yesterday. I saw cows (did you know there are dairy cows the color of weimaraners? totally in love), goats, sheep, wool scarf making, chickens and pigs. There was a canine tent, a dock dog jump and a mini zoo. You could eat all the funnel cakes, hot dogs, cider donuts, gyros, pizza, cotton candy, sausage & peppers, ice cream and lemon fizz you wanted.

And what did I leave with?

Sun dried tomato leek muffins

A vitamix.

Paleo tomato leek muffins

It was the first tent I saw when we walked in and shockingly, there was hardly anyone at it. A healthy marketed blender at a fair? No idea why it wasn’t more popular.

I ate green juice samples, peach sorbets and chicken tortilla soup while I stood there procrastinating. I’m usually pretty black and white when it comes to big purchases. I either want it enough that I just buy it relatively quickly or I deem it not worth the investment and move on (little purchases are a whole other story, I’m queen of procrastinating those. Like the $12 collar I didn’t buy for Ginger yesterday even though she’s needed one for 2+ years). The vitamix for some reason though hasn’t worked that way in my mind and I either longingly covet my mother in law’s when we visit or tell myself a $500 blender is overkill and push it out of my mind.

So in the oddest of locations, under a tent, surrounded by people shoving fried, greasy food in their mouths like they’d never eat again, I finally bought one.

And because I’m a loser, I came home and actually watched the “get started” DVD.

Um, did you know this thing can make DOUGH?!

I feel like knowing that would’ve sped up my 3+ year decision making process. I pretty much have no need for the food processor or KitchenAid mixer on my counter top any more with this appliance. One of which has already been relegated to the bottom cabinet.

So while being enlightened by the DVD and paging through the baking cookbook it comes with, I decided muffins were in order.

You’re probably thinking I made them in the Vitamix and that would be fitting after this entire story but, no. I didn’t. I was too scared to have it’s virgin run be dough making. These were done the traditional way with two bowls and a spatula.

Sun dried tomato muffins with leeks

They’re hearty, savory and would’ve been so.damn.good. with bacon. Totally kicking myself for not putting some in, I highly suggest you do. They’re also paleo because I can’t stop my obsession with the texture almond flour gives baked stuff. We ate these warm, straight out of the oven with a Vitamixed smoothie on the side. Totally in love.

With the muffins and the blender.

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Sun Dried Tomato Leek Muffins

Servings: 8 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
These paleo sun dried tomato leek muffins are made with almond and coconut flour and the perfect savory snack.

Ingredients 

  • 1 large leek, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1 small hot pepper, minced
  • 1/2 tablespoon extra virgin olive oil
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 2 eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup almond milk

Instructions 

  • Preheat oven to 350 degrees and grease muffin tin.
  • In a medium skillet over medium-high heat saute leeks, tomatoes and pepper with 1/2 tablespoon of olive oil until softened, about 3-5 minutes. Set aside.
  • In a large bowl, combine dry ingredients.
  • In a separate small bowl whisk together eggs, olive oil and almond milk.
  • Add wet ingredients to dry along with leek mixture and combine with a spatula until fully incorporated.
  • Scoop batter into muffin tins.
  • Bake for 25 minutes.
  • Let cool in tin for a few minutes before transferring to a rack.
  • Best served warm with some butter.

Nutrition

Serving: 1SERVINGCalories: 274kcalCarbohydrates: 12gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.004gCholesterol: 41mgSodium: 312mgPotassium: 173mgFiber: 5gSugar: 3gVitamin A: 329IUVitamin C: 11mgCalcium: 88mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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31 Comments

  1. Assume the 1/4 sun dried tomatoes is 1/4 CUP? About to make these right now and using chives instead of the leek as I couldnt get a nice one :( also making half just olive as one of my kids can’t eat tomatoes. They look so good!

  2. A vitamix from a fair – I have an imaginary image of this situation running through my head where you see a cartoon horror show of fat, fried greased mouth people chasing after you like zombies and the only salvation is the purchase of this blender. Which is a really good one – imaginary cartoon nightmare and an even better purchase. I approve.

    And the inexpensive purchase procrastination – I have that too. But don’t worry I’d drop 700 on a new lens for my camera in a heartbeat.

    1. Minus the zombie chasing part, the rest of that nightmare is pretty spot on. So much greasy gross food (which, admittedly smells delicious) and nasty people gorging themselves on it!

  3. Peaches, milk, and splenda- that’s it!!! My vitamix has an ice cream setting and when it’s done, you can hold it upside down over your head and it won’t come out. Just like the people in the store!!