Very Berry Paleo Muffins!

Very Berry Paleo Muffins

Very Berry Paleo Muffins!

Amy No Comment
Breakfast Snacks Sweet Treats

It’s moving time! Which means I have a whole kitchen full of spices and food to clean out. I had lots of berries in the freezer and I was hankering for a little Paleo treat last week just before I set out for Coachella. These Paleo muffins made the perfect snack for breakfast and late night treats in our Palm Desert condo for the weekend. I had prematurely packed all of my muffin liners so I had to make them without. I sprayed the pan with Trader Joe’s coconut oil spray, yet my muffins were still a bit oozy and bent out of shape from trying to pull them out of the pan. Please excuse their appearance, but the taste far makes up for it. I also have to confess, I did not stay anywhere close to Paleo with all of the pizza, burritos, and carb-laden beer at the festival, but we did thoroughly enjoy these tasty grain-free Very Berry Paleo muffins after a long day of dancing in the desert! They are great for a quick breakfast on-the-go, a snack in between meals, or even as a satisfying dessert. Next, I think I’ll try strawberry rhubarb for the ultimate Spring snack.

Very Berry Paleo Muffins

Very Berry Paleo Muffins (Adapted from Paleo Perfectly) (Difficulty-Easy; Makes ~10 muffins)

  • 2 1/2 c almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 c organic virgin coconut oil
  • 1/4 c honey or pure maple syrup
  • 1/4 c organic coconut milk
  • 2 Tbsp flax seed plus 1/3 c water, blended (or 2 organic eggs)
  • 3/4 c frozen mixed berries, thawed
  • 1/2 tsp cinnamon
  • 1 tsp vanilla

Preheat oven to 350°F and line 10-12 muffin cups with paper liners. In large bowl combine almond flour, salt, and baking soda and stir to combine. Add coconut oil, honey or maple syrup, coconut milk and ground flax seed water mixture (or eggs), cinnamon, and vanilla, and mix well. Gently fold in the berries. Evenly divide batter between cups. Bake for 20-25 minutes or until golden brown on top. Cool in pan for 5 minutes then remove to cool the rest of the way. Serve and enjoy!

beautiful pink and purple batter for these Very Berry Paleo Muffins! Very Berry Paleo muffins fresh out of the oven

Very Berry Paleo Muffins!
 
Prep time
Cook time
Total time
 
Author:
Dish: Breakfast, Dessert
Cuisine: Paleo, Vegan
Serves: 10-12
Ingredients
  • 2½ c almond flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ c organic virgin coconut oil
  • ¼ c honey or pure maple syrup
  • ¼ c organic coconut milk
  • 2 Tbsp flax seed plus ⅓ c water, blended (or 2 organic eggs)
  • ¾ c frozen mixed berries, thawed
  • ½ tsp cinnamon
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350°F and line 10-12 muffin cups with paper liners.
  2. n large bowl combine almond flour, salt, and baking soda and stir to combine.
  3. Add coconut oil, honey or maple syrup, coconut milk and ground flax seed water mixture (or eggs), cinnamon, and vanilla, and mix well. Gently fold in the berries.
  4. Evenly divide batter between cups. Bake for 20-25 minutes or until golden brown on top. Cool in pan for 5 minutes then remove to cool the rest of the way. Serve and enjoy!

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