Red (raspberry), White, and Blue (berry) Muffins!

Wednesday, June 28, 2017



Hey guys! I am super excited about this post. Fourth of July is seriously my favorite holiday! Growing up we always spent the day outside, on the water with our family eating all the delicious cookout foods, and ended the day with FIREWORKS! And who doesn't like fireworks?? (Sorry, this recipe does not include fireworks...although your tastebuds may explode with excitement 😉 )



These muffins are the perfect addition to your Fourth of July party. They're just the right amount of sweet that you won't crave those cookies/cakes/brownies that are full of sugar and hydrogenated oils! Made with oat and coconut flours, real butter, Greek yogurt, and lots of berries, these babies are packed-full of nutrients that will power you through the busy day.

Save this recipe for your next brunch, too! Top them off with some melted coconut butter and stevia mixed with lemon juice, or just confectioners sugar with water for a delicious glaze.


I had to sneak a bite to mid-photo shoot 

Red, White and Blue Muffins

Makes: 12 muffins
Prep Time: 10 mins
Cook time: 15 mins

Ingredients:
1 1/2 cups Old Fashioned oats
1/2 cup coconut flour
1/4 cup Stevia
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup red raspberries
1/2 cup blueberries
1/2 cup plain FF Greek yogurt
3 tablespoons real butter, melted
1/2 cup unsweetened applesauce
1/2 lemon, squeezed
2 whole eggs
1/2 teaspoon vanilla extract

Directions:
  1. Pre-heat oven to 400 degrees Fahrenheit. 
  2. Grind 1 & 1/2 cup oats in food processor until they are a flour-like consistency. In a medium size bowl, combine the dry ingredients (oat flour, 1/2 cup coconut flour, 1/4 cup Stevia, 1/2 teaspoon each of baking soda, baking powder and cinnamon). Gently stir in raspberries and blueberries. 
  3. Combine wet ingredients (1/2 cup each of Greek yogurt and unsweetened applesauce, 3 tablespoons melted butter, juice of 1/2 lemon, 2 eggs and 1/2 teaspoon vanilla extract) in large mixing bowl and mix with electric mixer. 
  4. Add dry ingredients to wet and combine until just moistened. 
  5. Prepare muffin pan with liners and spray oil. Fill each cup up about 3/4 full. Bake for 15-16 minutes. 
  6. These will be good out for 1-2 days, but should be stored in refrigerated. There are no preservatives in this recipe! Woohoo!
Topping suggestion:
  • Melted coconut butter mixed with a little Stevia and fresh lemon juice
Other suggestions:
  • For those of you who are dairy free, you can easily swap out the butter for ghee or coconut oil. 








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