Triple Berry Muffins

I was going to make blueberry lemon muffins and realized I had no lemons so I whipped these up with no real plan. They are dairy free and gluten free, and could be vegan if you swapped the eggs for flax eggs.

Recipe below! Enjoy!

Ingredients:

• 3/4 cup almond flour
• 3/4 cup gluten free flour
• 3/4 cups coconut sugar
• 1/4 teaspoon himalyan sea salt
• 1/3 cup almond milk or cashew milk
• 1/2 cup melted organic unrefined coconut oil
• 2 eggs and 1 egg white (do 3 flax eggs for dairy free)
• 2 tablespoons chia seeds
• 2 tablespoons shredded coconut
• 1 teaspoon vanilla
• 1.5 teaspoons baking powder
• 2 cups mixed berries

Directions:

1. Preheat your oven to 350°.
2. Lightly grease your muffin tins with coconut oil, and set aside.
3. Whisk together all of your ingredients, except the berries. using a stand mixer or bowl and hand whisk.
4. Gently fold in the berries.
5. Scrape the batter evenly into each muffin tin. Should make 12 muffins.
6. Bake for 18-22 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
7. Once they are done baking, let them cool in the muffin tin for 5-10 minutes, then move to a wire rack to cool for an additional 30 minutes.
8. Serve, and enjoy!

*Store in the refrigerator for 5 days in a glass container. Reheat at 350 in the oven for 7 minutes to reheat and enjoy! You can also freeze these and save for later.