Dairy-Free, Gluten-Free Rasp-Blackberry Muffins

The Whole30 has come to an end... It was a wonderful experience for me. I did this 30 day challenge with my mother and we loved every minute of it! For us, we found it extremely easy to follow the guidelines and to stick to the rules. It's only 30 days of your life and the results have been astounding! We couldn't be happier with how we feel about our bodies, our energy levels and even our mental states. If you haven't tried The Whole30, you should! Even just to experiment. If you are already healthy and focused on eating well and exercising, this will be a breeze for you! If you are looking for another option to jumpstart a healthier lifestyle, you definitely should look into this program. For more information, check out their website: http://whole9life.com/

Part of the challenge of the Whole30, is that you cannot recreate junkfood to fit the rules of the diet plan. That meant I couldn't "Paleo-ify" baked goods, candies or treats during the Whole30... well now I can! I purchased 1lb of Coconut Flour from a local farmer's market on Commercial Drive. I couldn't wait to test it out and start baking some Paleo-style foods! There is a lot of truth in the fact that not every recipe can be recreated to suit a specific diet, for example: you could never bake a beautiful, fragrant loaf of Foccacia using gluten-free flour, it just wouldn't turn out the way it should. Some things need to be made exactly the way they were meant to. However, I made these Rasp-Blackberry Muffins last night and they are AMAZING! Even if you don't follow a specific diet plan, you should try them. They are dense and have a similar consistency to cornmeal muffins and guess what? They took 20 minutes to make, from prepping the ingredients to baking the damn things. Hallelujah!

Dairy-Free, Gluten-Free Rasp-Blackberry Muffins

Yields: 6 muffins

Ingredients:

1/4 C sifted Coconut Flour
1/2 t baking powder
3 T raw honey
3 T melted coconut oil*
3 large eggs
1/3 C fresh Raspberries
1/3 C fresh Blackberries

Directions:

Preheat oven to 400 degrees. Line muffin tray with paper linings, or grease pan with coconut oil.

In a medium mixing bowl, mix together coconut flour, baking powder, honey, coconut oil and eggs. Mix well with a hand mixer. Fold in fresh berries and pour evenly into muffin tin.

Bake 16 minutes. Serve warm and enjoy the hell out of these muffins!

*I used virgin coconut oil, feel free to use extra-virgin if you prefer a less pronounced coconut flavor.
*You must use fresh berries for this recipe, if you use frozen, they will turn to mush! Feel free to substitute blueberries, gooseberries, or whatever other berries you might want to try.
*My muffins turned super yellow because my egg yolks were bright yellow. Also, because the recipe calls for honey instead of sugar, the color will not change much after baking.

Enjoy and Buon Appetito!