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Very Berry Muffins – Paleo, Gluten Free, Prep Ahead

Today is the start of the school year for kids in Austin! That means moms and dads everywhere are crazily packing lunches and getting their kids fueled and off for a busy day at school. My Very Berry Muffins are a great way to start their day!

Other than lunch, which is probably our number one what to eat question, breakfast comes next. People are constantly looking for healthy, whole food breakfasts that Very Berry Muffinsthey can prep ahead because making breakfast each morning is H.A.R.D! I cannot wait to share this Very Berry Muffin recipe with you!

My Very Berry Muffins recipe is filled with eggs, almond butter, flax meal, and coconut oil to fuel your body with healthy proteins and fats. The berries are low glycemic so they are processed easier and berries are also filled with tons of antioxidants. Serve your kiddo 2 muffins and they are good to go until lunchtime! If you have time to eat at home, a side of bacon is great. If not, that's okay too, these muffins are perfect for grab and go!

If you make a double batch, store the extra batch of Very Berry Muffins in the freezer for later use. Grab a couple muffins from the freezer…a simple few seconds in a microwave or few minutes in a toaster oven and viola!

Want even more muffin recipe ideas? Try my Butternut Squash Muffins (you can sub pumpkin too) and Banana Nut Muffins. Both are gluten free, paleo, and freezer friendly too.

We love seeing your food pictures! Please share pics of your Very Berry Muffins with us on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below with your favorite gluten free or Paleo muffin recipe.

Print Recipe
Very Berry Muffins
Servings
muffins
Ingredients
  • 1 banana very ripe
  • 5 lg eggs
  • 1/2 c almond butter
  • 1 c ground flax meal (like Bob's Red Mill brand)
  • 1 T baking powder
  • 4 T honey
  • 2 tsp vanilla extract
  • 1 T cinnamon
  • 1/2 tsp salt
  • 1/3 c coconut oil
  • Parchment muffin liners optional
  • 1/2 pint blueberries
  • 1/2 pint raspberries
Servings
muffins
Ingredients
  • 1 banana very ripe
  • 5 lg eggs
  • 1/2 c almond butter
  • 1 c ground flax meal (like Bob's Red Mill brand)
  • 1 T baking powder
  • 4 T honey
  • 2 tsp vanilla extract
  • 1 T cinnamon
  • 1/2 tsp salt
  • 1/3 c coconut oil
  • Parchment muffin liners optional
  • 1/2 pint blueberries
  • 1/2 pint raspberries
Instructions
  1. In a food processor or blender, combine the following (banana through water) until well combined: - 1 very ripe medium banana - 5 large eggs, room temperature - ½c almond butter - 1c ground flax meal/seeds - 1T baking powder - 4T honey - 2tsp vanilla extract - 1T cinnamon - ½tsp salt - 1/3c coconut oil, melted - ¼c water
  2. Grease a muffin pan or line w/ parchment liners. Fill ~3/4 the way full (these will not rise much).
  3. Evenly distribute ½ pint blueberries + ½ pint raspberries into the muffin batter.
  4. Bake at 350 for 20-22 minutes or until a toothpick comes out clean.
Recipe Notes

*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.


20150217Allison025Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison Schaaf thoughtfully crafts each plan using her own well-tested recipes.  Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy.

 Along with a weekly menu, you’ll get a printable grocery list and recipes for prep day — just one day of preparation yields scrumptious, good-for-you dishes all week long. Click to start

 

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