Blackberry Breakfast Muffins

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, PALEO

I get sick of the same-old things for breakfast.  This morning was one of those mornings so I whipped up a batch of these yummy morsels.  We devoured them fresh and warm from the oven, topped with yoghurt (and the teensiest drizzle of honey…forgive me, I’m a terrible sweet tooth!).
The two year old was so excited to have muffins for breakfast she literally jumped up and down.  I hope they make you equally excited!

Recipe (makes 6…or 7 depending on the size of your muffin pans)
¾ cup blanched almond flour
½ cup tapioca flour
¼ cup coconut flour
1 ½ tsp homemade or GF baking powder
2 eggs, lightly beaten
½ cup coconut milk (or my homemade mylk)
¼ cup honey
1 tsp pure vanilla essence
pinch salt
1 cup fresh blackberries
NOTE:  I know some of you may be concerned at the lack of coconut oil. but fret not, these muffins don’t need it.

Method
Preheat the oven to 160C and grease a 6 hole muffin tray well with coconut oil (or line with pattie pans).
Place the flours, baking powder and salt in a mixing bowl and stir to combine.
Make a well in the centre of your dry mixture and tip the eggs, coconut milk, vanilla essence and honey into the centre.  Using a spoon combine well.
Leave the mixture to rest for 5 minutes.  This allows the coconut flour to continue absorbing liquid.
Now gently fold through your blackberries.
Finally, spoon the muffin mixture into the holes of your muffin pan.
Bake for 20-25 minutes, or until your muffins are beautifully golden and the tops spring back when pressed.
Serve and enjoy!