A mix of different types of berries make these Mixed Berry Breakfast Muffins full of sweet, juicy flavor. The coconut oil and dairy free yogurt keep these muffins dairy free and gluten free, vegetarian as well as paleo friendly.
I am a hobbling fool today. Yesterday for the workout of the day at my gym we had to do 300 air squats for time, and of course I took the challenge and went at them as fast as I could. Today, YOWZA… my quads are wobbly pieces of rubber.
When I got home from the gym, I felt okay, so I did a little baking. I wanted to be able to wake up in the morning and have some muffins to chow down on. While the muffins were in the oven, I sat down to do some editing, and when the timer went off telling me that the muffins were done, I may have stumbled a bit when I stood up.
I was so happy to have one of these warm muffins to munch on and sooth myself and my sore legs. I mean cause who doesn’t love a good muffin? No-body! Especially a sore little crossfitt-er like me.
So what makes a great muffin? It must be sweet, moist and dense. These mixed berry breakfast muffins will hit the spot in the morning with a cup of joe or as a mid afternoon snack when you need a pick me up.
Silk asked me to try their Dairy-Free Yogurt Alternative and help spread the word about their #TasteTheGoodness campaign. Using their yogurt in these muffins allows them to be dairy free, gluten-free and paleo.
Silk’s Dairy Free Yogurt allows the delicious taste and creamy texture of yogurt, with 11 grams of plant protein while keeping the live and active cultures, calcium and Vitamin D, without cholesterol, dairy, lactose, carrageenan or casein.
Visit Silk to print off a coupon and give this product a try.
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- 3/4 cup almond flour
- 1/2 cup of tapioca flour
- 1/4 cup of coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon of lemon zest for organic lemon
- 1/4 cup of coconut oil, melted
- 1/4 cup of pure maple syrup, room temperature
- 2 eggs, room temperature
- 1/2 cup of dairy free yogurt {I used Silk}
- 1 1/2 cups of mixed frozen berries
- Preheat oven to 350°
- Grease 12 cup muffin tin with coconut oil or use liners.
- In a large bowl combine flours, baking soda, baking powder, salt and lemon zest.
- In a medium bowl whisk together melted coconut oil, maple syrup,eggs, and yogurt until combined and smooth.
- Pour wet ingredients into dry ingredients until well blended.
- Add berries and gently fold into batter.
- Evenly distribute batter into muffin tin and bake for 20-22 minutes.
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Gluten Free Strawberry Muffins
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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