Mixed Berry Breakfast Muffins
<span class="mceItemHidden" data-mce-bogus="1"><span></span>A mix of different types of berries make these Mixed Berry Muffins full of sweet, juicy flavor. The coconut oil and dairy free yogurt keep these muffins dairy free and gluten free, as well as paleo friendly.</span>
Servings: 12
Ingredients
- 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
Instructions
- 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.