Berry Pecan Muffins
These muffins are healthy and are bloody handy to have around the kitchen for when those pesky cravings start threatening to take over control.
Having healthy food on hand always helps me to stay true to my lifestyle. And since these are grain free and can easily be fructose free if you use Rice Malt Syrup, you can relax knowing that you aren’t going to hurt your insides or stack on the kilos.
Try them out!
- 4 Free Range Eggs
- 1/4 C Coconut Milk
- 1/4 C Raw Honey (or Rice Malt Syrup for fructose free)
- 1 tsp Vanilla
- 1/2 TB Cinnamon
- 1/3 C Almond Meal (literally just finely crushed almond w/ skin on)
- 1/4 t Salt
- 1 tsp Baking Soda
- 1/3 C Coconut Flour
- 1/2 C Blackberry (or any berry)
- 6 TB Grassfed Butter, cold
- 2 TB Almond Meal
- 4 TB Coconut Flour
- 2 TB Raw Honey (Or Rice Malt Syrup)
- 1/2 C Shredded Coconut, unsweetened
- 1 TB Cinnamon
- 1/3 C Pecans, roughly crushed
- 1/3 C Blackberry (or any berry)
- 1. Preheat Oven to 180C degrees and line 6 large muffin holes with liners
- 2. In a bowl whisk the eggs gently
- 3. Add coconut milk, honey and vanilla and whisk gently until combined
- 4. In a separate bowl, mix together the coconut flour, almond meal, salt, baking soda, cinnamon
- 5. Once well combined, fold in the blackberries
- 6. Add the wet mixture to the dry mixture and fold together gently.
- 7. Pour the mixture evenly between the 6 large muffin holes (should be 3/4 full)
- 8. In a mixing bowl, add your cold butter and topping ingredients and mix until a large crumb-like topping (do not over mix)
- 9. Add the crumbly topping to each muffin and then bake for 22-27 minutes until lightly browned and a skewer comes out clean
- 10. Leave muffins to cool in the tin so the topping can set