I had a little Memorial Day party as a final last hurrah to say goodbye to my sister who moved to Virgina this past week. It’s going to be tough without her in the same city with me but I am excited for this new chapter of her life.
Anyway, as usual, I had a ton of food left over because I cook for a zombie militia and the berries started to look a little sad almost immediately the next day. They’re not quite in season yet and the organic ones I buy probably spend a good amount of time on a truck so by the time they get here, they have to be eaten almost immediately before they spoil. So I decided to make muffins with them.
I usually use dried berries in my Paleo creations because alternate flours like coconut and almond meal tend to be very moist with the high egg content needed to keep them together. So I was a little wary about using the fresh berries and though they did sink a bit to the bottom, I made enough alterations to the mix that they came out really great.
As usual, I used papers on these muffins because it’s a fight to get them out of any other muffin tins. I need to buy more silicon ones. Mice ate through my last ones in NJ – the little furry effers – and I’ve yet to replace them. Mainly because I have the memory capacity of a three-year old and forget stuff EVERY time I do to the store.
Anyway, I topped these with a sprinkle of organic turbinado (sugar in the raw) to give it a tiny crunch. It was maybe a tablespoon total for the 12 muffins but it is totally optional.
Recipe: Paleo Berry Berry Muffins
- 6 eggs
- 1/4 c. honey
- 1/4 c. coconut oil, melted
- 3/4 c. coconut flour, sifted to remove clumps
- 3/4 c. almond meal
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 c. fresh berries (I used blueberries, raspberries, and strawberries).
- 1 tbsp turbinado (optinal)
- Beat eggs, honey, and coconut oil
- In another bowl, mix together the coconut flour, almond flour, baking soda, baking powder.
- Slowly add dry ingredients to wet, stirring gently.
- Lastly, fold in berries gently.
- Pour into muffin tins (use paper liners, it’s so much easier).
- Sprinkle with turbinado (sugar in the raw) if you want for an extra crunch on top
- Bake at 350 for 30 mins until brown on edges and cooked through.
- Allow to fully cool before trying to peel off wrapper. Trust me. 🙂
- Makes 12 large muffins.