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Delishimo Berry Muffins

07/06/2015 By Caralee 3 Comments

Berry muffins2Today I went to Woolworths to buy coconut flour and I was very excited to see that there are now two brands of coconut flour available at my local supermarket. Only one year ago the only option I had to purchase coconut flour was from my local health food store & it was a ridiculous price. I think once I even paid $15.00 for a small 500 gram bag! Ekk!

It is wonderful to see coconut flour being stocked at standard supermarkets, for standard prices! Now I have the choice of two different brands and in different size bags. Yay! I was very happy to pay only $4.99 for a 500 gram bag today. The more we use these amazing, healthy products, the more available they will be to us all and the less expensive they will become. Anyway you are here for Delishimo Berry Muffins…. scroll down for the recipe.

Berry Muffins

I was inspired to make these muffins because as I was sifting around the supermarket and dangling in the aisle were these cute muffin cases. I  just couldn’t resist them… so I had to make these super yummy muffins! We have been eating them over the long weekend which has been perfect for snacks, but these are also great for lunchbox’s or for breakfast on the go. All the ingredients are easy to source and a batch of these berry babies can be whipped up in no time at all.

Delishimo Berry Muffins
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Caralee - Real Food Pledge
Serves: 8
Ingredients
  • ¾ cup coconut flour
  • ½ cup dried dates
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs
  • ¾ cup coconut milk (or milk of choice)
  • ⅓ cup coconut oil, melted (or butter)
  • 1 cup mixed berries, frozen
Instructions
  1. Preheat the oven to 180 degrees celsius & line the muffin pan with muffin cases.
  2. In a food processor place the coconut flour & dried dates, blitz until the dates are ground down to a fine crumble.
  3. Add the baking soda & cinnamon, combine well.
  4. In a bowl place the eggs, coconut milk & melted coconut oil, whisk until combined.
  5. Add the dry ingredients to the wet ingredients & combine being careful not to over mix.
  6. Finally place the frozen berries into the mixture & gently combine in until the berries are evenly spread throughout the batter.
  7. Spoon the mixture into the muffin cases & place in the oven for 20 minutes or until the skewer comes out clean.
  8. Enjoy!
3.3.3077

 

Related

Filed Under: Breakfasts, Recipe, Treats Tagged With: Berry Muffins, gluten free muffins, Muffins, Paleo Muffins, Vegan Muffins

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Comments

  1. Sam says

    02/08/2015 at 12:07 pm

    I just made these and followed the recipe exactly except I used regular milk instead of coconut milk. The mixture was very dry and crumbly but I went ahead anyway. The muffins looked nothing like the picture, still very crumbly and not as dark. Do the ones in the picture have cacao in them?

    Reply
    • Caralee says

      03/08/2015 at 7:36 pm

      Hi Sam. Thanks for your message. There is no cacao in the recipe, hmmmm I really don’t think that the different type of milk would make all that much difference and I don’t have an answer for you as to why they looked so different. I am sorry that they did not work out for you this time. x

      Reply
  2. L Steele says

    18/08/2015 at 5:43 am

    Hi there, I also tried this recipe, using blueberries instead of mixed berries. I used coconut milk, the mixture was very dry and baked dry too. The muffins tasted lovely but too crumbly to eat. I would say it was more like a crumble than a muffin. My daughter loved hers in a bowl with a touch of cream!

    Reply

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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