Recipes

Mini Berry Coconut Muffins

By : Kristine Burke Date : Friday, July 15, 2016

Delicious gluten and dairy free mini muffins packed with moisture and flavor. Great for breakfast, a brunch addition, snack or mid-day treat.

Makes: 36 Mini Muffins

 

PREP TIME
15 mins 
COOK TIME
30 mins
 TOTAL TIME
45 mins

 


INGREDIENTS

  • 1 cup Nutiva Organic Coconut Flour
  • 1/2 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/4 cup - 1/3 cup Raw Honey
  • 1 cup Coconut Milk
  • 6 Eggs
  • 4 tsp Vanilla Extract
  • 1/4 cup Plain Coconut Oil or Nutiva Organic Buttery Coconut Oil
  • 1/4 cup Nutiva Organic Chia Seeds
  • 1/2 cup Organic Blueberries
  • 1/2 cup Organic Raspberries

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Sift the coconut flour, baking soda & salt in a bowl.
  • In a blender or bowl mix the milk, honey, eggs, buttery coconut oil and vanilla.
  • Add the chia seeds and blend on low. Let sit for 5-10 minutes.
  • Pour the wet ingredients into the bowl with dry ingredients and mix well.
  • Fold in the blueberries and raspberries to mixture at the very end, and gently stir together.
  • Spoon the batter into greased mini cupcake sleeves or tins.
  • Bake at 350 for 25-30 minutes, until golden brown and cooked through.
  • Cool on rack and serve.

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