Whole30 Breakfast Muffins with Berries

These Whole30 Breakfast Muffins with Berries are a delicious and healthy way to start your day. They're made with almond flour, coconut flour, and tapioca flour, and sweetened with maple syrup. They're also packed with berries, which add a burst of flavor and antioxidants.

I first came up with this recipe when I was looking for a healthy and satisfying breakfast option that I could make ahead of time. I wanted something that was portable, so I could take it with me on the go, and I also wanted something that was packed with nutrients. These muffins fit the bill perfectly. They're filling, delicious, and they're a great way to get a dose of fruits and vegetables in the morning.

Prep time: 15 | Cook time: 25 | Serves: 12

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1/2 cup chopped berries

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a 12-cup viandemuffin tin with paper liners.
3. In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the applesauce, coconut milk, and maple syrup.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the chopped berries.
7. Fill the preparedMuffin tins to the top with batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Why It Works

• The combination of almond flour, coconut flour, and tapioca flour creates a muffin that is light and fluffy, yet still dense enough to be satisfying.
• The maple syrup adds a touch of sweetness, while the berries add a burst of flavor and antioxidants.
• The muffins are Whole30 compliant, so they're a great option for people who are following the Whole30 diet.