Sharing a new recipe for easy scratch-made muffins that are Paleo friendly, nut-free, and oh so delicious.  I love the addition of ghee for a buttery flavor, but you could absolutely substitute coconut oil if that’s what you prefer!  Pack ’em, snack on ’em, or munch on them with a coffee.  I hope you love them!

 

Hello friends & Happy August!!
 
Not trying to freak you out or anything if this applies to you- but “back to school” is right around the corner!  At least in our area it is!
 
As much as I loved my students and my coworkers- I must be honest & admit that I’m pretty excited to not be going “back to school” for the first year in a really long time!
 
From attending k-12 myself, then going into college, and then grad school, and then immediately jumping into the work force as a speech therapist- I am honestly thrilled to be switching things up this year and focusing on all things “Jessie B” full time as we prepare for Baby B’s arrival!
 
 
In case you missed the news on my Instagram, Baby B is a BOY!  And we couldn’t be more excited.  
 
There’s a long line of boys in my family (I was the first born girl on my dad’s side in several generations), my husband is one of three boys, and we have two nephews and no nieces.  So let’s just say our little man will be in good company with so many incredible men to look up to!
 
Now time to focus on a little treat I put together in honor of busy mornings & back to school vibes.  These Berry Crumb Muffins!
 
They’re so easy to grab for on-the-go, pack well in lunches, and pair perfectly well with that extra tall coffee you may be needing to get yourself up & out the door.
 
I love that they’re still giving a nod to summer with the fresh berries, but you could totally swap those out for some chopped apples if you’re not reading this in berry season!
 
 
My other favorite part about these is that they are nut-free.  I personally do eat nuts, but I know many of you don’t for various reasons.  
 
I also know that lots of schools are becoming less nut-friendly due to allergies!  So hopefully these help you out when you’re looking for a packable snack that meets the “no nuts” rule.
 
I hope you enjoy these moist, yummy berry muffins as much as we do.  The crumb topping is to die for and between my husband and I- these did not last long!!
 
Print Recipe

Berry Crumb Muffins | PALEO, Nut Free

Servings: 12
Calories: 175kcal

Ingredients

For the Muffins

  • 1/2 cup Coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 5 eggs
  • 1 tbsp vanilla extract
  • 1/4 cup raw honey
  • 1/4 cup ghee or coconut oil, melted
  • 1 cup apple sauce
  • 1/2 cup fresh strawberries, chopped
  • 1/2 cup fresh blueberries

For the Crumb Topping

  • 1/4 cup coconut flour
  • 1/4 cup shredded coconut (unsweetened)
  • 3 tbsp coconut sugar
  • 2 tbsp ghee or coconut oil, softened
  • 1/2 tsp cinnamon
  • pinch salt

Instructions

  • Preheat the oven to 375ºF.  Line a muffin pan with silicone liners or grease well.
  • In a medium bowl, mix the dry muffin ingredients until combined (coconut flour, baking soda, nutmeg, salt).
  • In a large, separate mixing bowl, combine the wet ingredients (eggs, vanilla, honey, ghee, applesauce, and berries).
  • Slowly add the dry ingredients to the wet, mixing in about 1/3 of the dry mixture at a time, until it is all well combined with no dry clumps remaining.
  • Spoon the batter into the pan, filling each muffin cup about 2/3 of the way.  Top with a few extra berries.
  • In a small bowl, combine the topping ingredients.  Place a small amount of the topping over each muffin cup, using your fingers to sprinkle it over.
  • Transfer to the oven and bake for 22 to 25 minutes, or until the topping is melted and the edges of each muffin are golden brown.
  • Allow the muffins to cool, and enjoy!

Notes

  • To avoid “soggy muffins”, we store leftovers in the pantry or on the kitchen counter at room temperature, covered lightly with paper towels.  Airtight containers can make them a little too moist!
  • The BPA free muffin liners actually work great on their own, without the muffin pan!  You can line them up on a baking sheet and they will hold their form during baking.  I use any extra batter this way- baking them on a separate sheet!
  • Avoid using frozen berries in this recipe- fresh keeps the batter from getting too soggy!

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 151mg | Fiber: 3g | Sugar: 12g | Iron: 1mg
Filed   bread muffins, breakfast, snacks