Gluten Free Dairy Free Keto Paleo Whole 30 Autism Approved Low Carb
These muffins are on point for weekends or weekday mornings. They freeze beautifully and come without any guilt. Instead they are chock full of nutrients, antioxidants, a balanced source of omegas, and won't spike your blood sugar.
I don't know about your family, but mine loves variety. The same old over and over again, just doesn't cut it. However, I do not like to have to keep a plethora of recipes on hand, but like to be able to switch up a tried and true recipe. Especially when you are trying to keep it gluten and dairy free!
Hands down our favorite was raspberries in these muffins. I used frozen berries, the strawberries did have to be slightly defrosted and sliced into chunks to blend in nicely.
If you prefer a more sweet muffin then go for all 3 tablespoons of sweetener. And if you are not keto then coconut sugar will work just fine.
Berry Muffins
Prep 10 min
Cook 20 - 25 min
Makes 12 muffins
INGREDIENTS
1 tablespoon coconut flour
½ teaspoon baking soda
1 tablespoon tahini
2 pasture raised eggs
1 teaspoon vanilla
2 - 3 tablespoons monk fruit*
¼ cup unsweetened coconut mylk or unsweetened vanilla almond mylk
½ teaspoon cinnamon
1 tablespoon Berry Bliss optional
½ - ¾ cup fruit of choice. Blueberries, raspberries, strawberries, blackberries...etc.
Preheat oven to 350°F. Place dry ingredients in food processor* and blend till nuts are finely ground. Add in wet ingredients with processor running. Allow to process till everything is fully blended.
Add in berries of choice and pulse till blended to preference.
Place in muffin papers in pan about 2/3 full. Bake 23 - 25 minutes till center is cooked through.
*If not keto use coconut sugar
*Don't have a food processor? Use 2 cups of almond flour, or use this nut flour blend to keep your omega's balanced. Also make sure to chop up the strawberries into bite sized pieces as well.
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