Paleo Cinnamon, Berry, and Chia Seed Muffins (GF)
Light, fluffy, grain-free cinnamon muffins bursting with mashed berry flavors and topped with a delicious chia seed and cinnamon crust.
Servings: 12
Ingredients
Muffin ingredients:
- ¼ cup apple sauce
- 1 tsp vanilla
- ¼ cup maple syrup
- 3 eggs
- ¼ cup almond milk
- ¾ cup almond flour
- ½ cup tapioca flour
- 4 Tbs coconut flour ( I love Nutiva)
- 1 1/2 tsp baking soda
- 1 Tbs cinnamon (Ceylon is best)
- ¼ tsp salt
- 3 Tbs olive oil
- ½ cup blueberries ( about ½ of a 3 ounce pack)
- ½ cup blackberries ( about ½ of a 3 ounce pack)
- ½ cup raspberries ( about ½ of a 3 ounce pack)
Topping ingredients:
- 1 Tbs chia seeds
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin.
- In a large bowl, mix the apple sauce, vanilla, maple syrup, 3 eggs, and almond milk to the bowl and whisk until everything is well blended. Set aside.
- In another bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, 1 Tbs cinnamon and salt together. Then, pour olive oil on top of the dry ingredients and mix with a fork until everything is clumpy and almost looks like "sand". Mix in berries, and mash them into the mixture well.
- Pour the dry ingredients, or "sand" mixture, into the wet mixture. Mix everything together with a fork.
- Put the dough into the muffin tins (make sure it is divided evenly).
- In a small bowl, mix 1 Tbs chia seeds with 1/2 tsp of cinnamon. Top all of the muffins with the chia seed mixture, and press down softly.
- Bake the muffins for 20-22 minutes.