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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