Paleo Breakfast Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Blackberries and raspberries, mixed

• Refrigerated

  • 1/2 cup Cashew or almond milk
  • 3 Eggs

• Canned Goods

  • 1/2 cup Apple sauce, unsweetened

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 2 1/2 cups Almond flour
  • 1 tsp Baking powder
  • 2 tbsp Coconut flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on jaysbakingmecrazy.com

Description

Ingredients

• 2 tablespoons melted coconut oil
• 1 tablespoon honey
• ½ cup unsweetened apple sauce
• 3 eggs
• 1 teaspoon vanilla
• ½ cup cashew or almond milk
• 2½ cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup mixed blackberries and raspberries, or fruit of choice

Directions

• Preheat oven to 350° and line a muffin tin with 12 liners.
• In a large bowl, mix the coconut oil, honey, applesauce, eggs, vanilla, and cashew milk. Stir until fully combined.
• Add in the almond flour, coconut flour, baking powder, and salt.
• Stir until just combined and no chunks are left.
• Evenly distribute between the 12 muffin tins.
• Push berries in on top and bake for 20-22 minutes.
• Can be stored one day on the counter, an longer than that store in the fridge.