Paleo Berry-Burst Breakfast Muffins [Gluten free, Grain free, Dairy free]

Clean eating need not be a chore! Brighten up your morning with these bursts of blissfully berrylicious muffins – no gluten, no dairy, no grains, no added sugars… Good, clean and absolutely delicious!

This recipe started out as my nut butter pancakes – I took out the nut butter, looked at the jar, and thought nah. I wanted something more. So I pulled out a few other ingredients then decided that I did not want to use dates/date paste so needed another sweetening agent. Enter strawberries. Excellent. So in my bowl sat some coconut flour, tapioca flour, salt and on the side some strawberries. I even got my frying pan out for the pancakes that were coming. Clearly, I had no direction and this was just me doing what I do – winging it! 

On a whim, I turned on the oven to preheat. I added the chopped strawberries to the flour mix, then an egg, then realized I needed another egg, and mixed it all together. I got out my muffin tray and cases, and managed to get 3 muffins out of this ‘when-I-grow-up-I-want-to-be-a-muffin’ pancake mix! The blueberries were thrown on top for extra sweetness and goodness – plus they look so pretty all gooey and delicious on top!

And oh boy. Just look at the state of these!!! Bursting with berries, bursting with flavour, and just so darn enticing to look at. You’d never know these were paleo muffins because they have the perfect texture and are an absolute treat. 

Berry-burst Breakfast Tray

Recipe for Paleo Berry-Burst Muffins

Yield: 3 muffins

Prep time: 5 minutes

Cooking time: 15-20 minutes, dependent on oven 

What you need

1/4 cup coconut flour

2 level tblspns tapioca flour

Pinch of salt

1/2 tspn ground cinnamon 

1 tspn baking powder (or mix bicarbonate of soda and cream of tartar)

2 large eggs, whisked

2 tblspns coconut cream

2 strawberries, chopped

3-5 blueberries per muffin 

Optional: 2 tspns date paste/honey for added sweetness (I didn’t find it necessary)

What you need to do

1. Preheat oven to 180°C. Line a muffin tray with cases.

2. Add dry ingredients to a mixing bowl. Then add strawberries, toss in the flour mix (gently). Add eggs and coconut cream and mix well. 

3. Scoop into cases, and top with blueberries. 

 

4. Bake for 15-20 minutes; depending on your oven, this time may vary so keep an eye on it. Done! 
That’s all there is to it. If you can, allow these to cool because the strawberries inside will be hot! They are stickier and harder to remove from the case when hot too. 

Taste wise, I found them perfectly balanced and not very sweet. You’re welcome to add some date paste in order to sweeten it up according to your taste but I really don’t think it’s necessary. Serve with a drizzle of coconut cream and more fresh fruit and you’ve got yourself a divine breakfast! 

  

Enjoy! 

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Please note: if you’d like to use and share my recipes, go ahead ! However, please link back to the original post when you do so. Please do not use any photos on this blog without my permission. Thanks!

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