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Mixed Berry Muffins (Grain-free, Nut-Free)

Written by Tiffany H

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So I was craving something bread-y. Or muffin-y. Pretty much just something unvegetable-y. And unmeat-y.

(None of those are real words.)

Months ago, when I was first dabbling in grain-free, I found these muffins from Elana on her Paleo-inspired blog. I had to tweak them tho, since we don’t use agave or grapeseed oil. So I tweaked and tweaked. And tweaked. I tweaked them till they were a texture I could endure. I mean enjoy. 😛 I probably made them 10 different times, each time with different oils, sweeteners and amounts. Phew. One time my hubby wouldn’t even touch them. The coconut oil in them somehow separated from the muffin and made the outside of the wrapper soaked in grease. Yuck. The muffin tasted good tho. 😉

These aren’t perfect wheat replicas. So don’t go at them expecting that. They are, however, a moist, soft, flavorful muffin with lots of good stuff in them. Come on, try to tell me something with coconut flour, butter and berries aren’t good for you. That’s what I thought. (Mmmmm, butter.)

On that note: I have determined that when our grain consumption disappeared, our butter consumption went right along with it. Yay I save money on butter! But butter is full of healthy fats, so that part isn’t a beneficial change. I have been using more coconut oil to cook/saute with tho, and that is full of super healthy fats too. So I think we’ll get past that part ok. 😉

Here’s my batter:

Mixed Berry Batter

And here’s the recipe:

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Mixed Berry Muffins
Moist and flavorful, full of fiber and good fats.
Servings: 12
Author: Tiffany H.
Ingredients
  • 3 farm-fresh eggs
  • 1/2 c local raw honey
  • 1/4 c butter
  • 1 tbsp vanilla
  • 1/4 c coconut oil
  • 1/2 c coconut flour
  • 1/4 tsp Real Salt
  • 1/4 tsp baking soda
  • 1 c frozen mixed berries
  • OR
  • 1/2 blueberries + 1/2 strawberries (chunked)
Instructions
  1. Combine room-temp eggs, honey, soft butter, and vanilla.
  2. Mix well.
  3. Melt coconut oil and slowly pour into batter while mixing. You want to incorporate it well, because if you don't you'll get a soggy muffin.
  4. Combine coconut flour, salt and baking soda.
  5. Add to batter and mix well. Give it a few minutes for the coconut flour to continue soaking in the liquid. Coconut flour absorbs a LOT of it. That's why so little is called for.
  6. Fold in frozen berries.
  7. Bake in 350* oven for 15-20 minutes. If you're making 12 like I did, it will take less time (18 minutes for me). If you want to go with bigger muffins, they will take longer (20+ minutes). Play it by ear. 😉
  8. Cool and enjoy!
Recipe Notes


Adapted from Elana's Pantry

About the author

Tiffany H

Hi! I'm Tiffany, mama to the handsomest little boy and sweetest little girl, and wife to the best man ever. I love my Savior, being a housewife, mama and personal 'bakist' to the hubby, living naturally, and making real food taste yummy. I hope you enjoy this little glimpse into my crazy, happy life. Join me on the journey, let's get to know each other!

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