Mixed Berry Muffins

These muffins are great for when you have a ton of mixed berries in the freezer. We always have some on hand for smoothies, and now that we’re isolating, I’ve had to find more creative uses for those berries. Enter: muffins! I love having snacks on hand (particularly since I’m still breast feeding Xavier) and it’s also an easy breakfast if you’re not in the mood to cook.

Ingredients:

1 1/3 cup buckwheat flour (you can use regular flour)

1 1/2 cups almond flour

1/2 cup coconut sugar (you can use regular sugar)

1 tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup milk

2 eggs

1 tsp vanilla extract

1/2 cup oil (coconut oil, melted butter, or vegetable oil all work)

8 oz berries, frozen or fresh. I used frozen mixed berries.

Instructions:

These couldn’t be simpler. Preheat the oven to 375 degrees, and line a muffin tin with parchment muffin cups. In a medium bowl, whisk together the dry ingredients. In a separate large bowl, whisk together the milk, eggs, vanilla and oil. Slowly add the dry ingredients and mix with a wooden spoon until combined. Then add the berries and fold in just until combined. You don’t want berry coloured streaks in the batter.

Scoop the batter into the muffin cups. I used a large ice cream scoop that I would fill with a heaping amount of batter. Divide the batter evenly among the 12 muffin cups and place in the oven. Mine took 25 minutes to bake through, but check after 18-20 minutes just in case your oven is hotter. Bake until a toothpick comes out clean.

I enjoyed mine with a bit of maple butter! Delicious.

Makes 12.