I’m going to keep this post short and simple so you can get straight to the recipe! These Paleo Berry Muffins – Gluten Free & Simple are perfect to have on hand as the summer months approach. Berries are so refreshing in warm weather and they are delicious in a muffin!
I often find paleo muffins to be a little dense but these Paleo Berry Muffins are quite the opposite. They hold a punch of flavor in a light, fluffy muffin. I like to make my paleo treats on the smaller side so there’s ‘portion control’, if you will. You can get 12 muffins out of this recipe but by all means, fill those cupcake liners up if you’d rather a bigger muffin (just adjust the baking time a bit).
Keto Friends!
If you’re interested in a keto friendly muffin, I do have these Keto Cinnamon Muffins and have gotten great feedback! These particular muffins are a little more dense than these Berry Muffins but so good, none-the-less. These are made with low glycemic sweetener and added fat using cream “cheese”. You can grab this recipe HERE
Since these are quick and easy Berry Muffins, you will be able to whip these up on a whim. I actually like adding a dab of ghee or butter to my warmed muffin …..and coffee on the side (duh). My granddaughter loves them and they’ve made a great snack alternative!
Have at them my friends and let me know what you think. I’m thinking these Paleo Berry Muffins – Gluten Free & Simple should be on your to-do list – what do you think?
Paleo Berry Muffins – Gluten Free & Simple
Ingredients
- 1 3/4 cups almond flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cups cashew milk
- 3 tbsp ghee (or butter)
- 3 tbsp raw honey
- 2 eggs
- 1/2 tsp pure vanilla extract
- 1/4 cup blueberries
- 1/4 cup raspberries, sliced in half
Instructions
- Preheat oven to 350 degrees.
- In a small bow, mix the dry ingredients together.
- In a medium bowl, mix wet ingredients (not the berries) with a whisk. Add dry ingredients and mix together with spoon or spatula.
- Add in berries and gently fold in.
- Line a muffin pan with liners. Evenly distribute the batter – starting with filling each cup to just above 1/2 way. Then divvy up the rest evenly.
- Bake at 350 degrees for 20 minutes. Let cool on cooking rack.
