Paleo Blackberry Muffins are a healthy and delicious way to start the day! Gluten-free, dairy-free coconut flour muffins with fresh blackberries.
I know, a healthy recipe from me.
It’s been awhile since we had one of these, huh?
My life’s been kind of a mess (I swear I’ll explain it all when I can) and I’ve been avoiding being an actual adult by doing things like driving to Waco for tacos or driving to Austin for doughnuts. It’s been fun but it’s time to get back to eating healthy.
I mean seriously, bikini season. It’s right around the corner.
I already bought my doughnut-shaped pool float.
So in an effort to make eating healthy as easy as possible, I spent a good portion of the weekend prepping for the week.
We’ll see how it goes.
But I’m really excited to have these Paleo Blackberry Muffins for quick, easy breakfasts. You know I love a coconut flour muffin so of course I’m obsessed with these. They are lightly sweetened with honey and then loaded with fresh blackberries.
Because I can’t get enough fresh berries right now!
If you’re not into the blackberries, try raspberries or blueberries! Or try my Paleo Banana Muffins!
Make a batch of these and you won’t have to worry about breakfasts for the entire week!
More Paleo Breakfast Recipes
- Paleo Maple Blueberry Breakfast Sausage
- Paleo Eggs in a Basket
- Paleo Sweet Potato Waffles
- Buffalo Chicken Egg Muffins
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- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup coconut oil
- 2 tablespoons honey
- 6 eggs
- ¼ cup paleo-friendly nut milk
- ¾ cup fresh blackberries
- Preheat oven to 350F. Line 12 muffin cups with paper liners.
- In a mixing bowl, whisk together coconut flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a small saucepan, melt coconut oil and honey together, stirring until smooth. Let cool slightly.
- In a separate mixing bowl, whisk eggs and nut milk together until combined. Whisk in the coconut oil mixture. Add the dry ingredients and mix until smooth. Fold in the blackberries.
- Divide the batter among the 12 muffin cups.
- Bake 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 164mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 6g