Best Paleo Berry Breakfast Muffins
⏱ Prep: 15 min🍳 Cook: 25 min✅ Ready: 40 min
217
Calories
9.3g
Net Carbs
6.1g
Protein
17.2g
Fat
⏱ Prep: 15 min🔥 Cook: 25 min⏰ Ready: 40 min
How to Make It
Step 1
Preheat the oven to 350 F (180 C). Prepare a muffin pan with 15 paper liners. Combine the almond flour, coconut sugar, baking powder, and sea salt in a mixing bowl. Mix well to combine.
Step 2
Add in melted coconut oil, raw eggs, and vanilla extract. Mix well to combine. Make sure there are no dry ingredients at the bottom of the bowl.
Step 3
Fold in the berries gently until distributed throughout the muffin batter. Use a 3 oz cookie scoop to fill the liners about ¾ of the way full. Top each muffin with extra berries for color if desired.
Step 4
Bake muffins for 23-25 minutes or until golden brown on top and puffed. Allow the muffins to cool slightly before serving. Store in an airtight container for up to three days.
Ingredients
- Almond flour – 3 cup
- Coconut Sugar – 0.5 cup
- Baking powder – 1.5 tsp
- Himalayan Pink Sea Salt – 0.25 tsp
- Coconut oil – 0.33 cup
- Raw egg – 3 large
- Vanilla extract – 0.5 tsp
- Raspberries – 0.33 cup, whole pieces
- Blueberries – 0.33 cup
- Blackberries – 0.5 cup