I think spring is here! Yesterday it was almost 80 degrees in Denver and it was fabulous. With the warmer temps, I have been craving blueberry everything. I thought about blueberry bread but eventually settled on mixed berry muffins. I made these with coconut flour and baking with coconut flour is always a challenge. It’s super absorbent and can make a baked good so dry if you use too much. Each time I try something new I never know what will happen but these turned out! Much better than the chocolate chip cookies I tried this weekend… so dry and terrible.
These are grain free, very low in sugar (only 1/4 cup of honey!) and are made with healthy fats like almond butter and coconut oil. Enjoy:)
mixed berry muffins
2015-03-16 09:09:44
Yields 9
a springy, healthy mixed berry muffin
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
- 1/4 c plus 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of cinnamon
- 1/4 tsp sea salt
- 1 c almond butter
- 3 eggs - whisked
- 1/4 c local honey
- 1/4 c coconut oil - melted
- 1 tsp vanilla extract
- 3/4 c mixed berries or blueberries (I used frozen but fresh would work fine)
Instructions
- Preheat oven to 350F.
- Add cupcake liners to your muffin tins or grease lightly with coconut oil or butter
- In a small bowl, whisk together coconut flour, baking soda, baking powder, salt and cinnamon
- In a medium bowl, add almond butter, coconut oil, honey, eggs and vanilla and stir to combine or use a hand mixer
- Add dry ingredients to the wet ingredients and combine
- Fold in berries
- Add batter to your muffin tins (I used a large ice cream scoop)
- Bake for 20 minutes
healing whole nutrition http://www.healingwholenutrition.com/
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