• Sarah Hiers

333 Morning Muffins

Updated: Jan 20

Versatile and easy recipe for delicious breakfast muffins! Choose your flavor profile and get baking!

We have spent a lot of time in the test kitchen on the recipe. Never has one recipe spent so much time in our test kitchen! We are trying our best to follow Dr. Gundry's Plant Paradox diet and I found his recipe for Cranberry Muffins. I made his muffin recipe, which was pretty tasty, but I wanted to put my own spin on the muffin recipe.

We have been testing and testing to get the right proportions of ingredients and it has felt like a never ending battle. So, there will be quantity and flavor "suggestions" with the recipe. Like a drier muffin, add less kefir or coconut milk. Like a more moist muffin? Stick with the 3, 3, 3 measure. (You will understand more in a bit). Depending on the brand of cocnut flour you use, it can affect the texture of your final product. After testing several brands in the recipe, I found Bob's Red Mill produced the nicest and most consistent texture.

I'm calling these 333 muffins because the base of the batter is all in threes. Three eggs, 1/3 cup kifir or cocnut milk, 1/3 cup coconut flour, 1/3 cup cranberry or carrot or banana... You get the idea.

I'm also not calling out a flavor because you can pick your own. We love these muffins with cranberry or carrot, banana or blueberry. Which ever you chose, its a 1/3 cup.


Gluten Free Muffins
Ready for the Oven

Recipe

3 eggs

1/3 c Goat Kefir or Coconut Milk

1/3 c Coconut Flour

1/3 c fresh cranberry minced or carrot grated or blueberry (or whatever flavor floats your boat)

1/3 c chopped nuts (we love walnuts or pecan)

4 Tbs Swerve (sugar substitute)

1/2 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

1 Tbs Macca*

1 Tbs Flax seed*

1/4 tsp turmeric*

Instruction

Heat oven to 350. Line your muffin pan with six muffin liners.


Mix together the wet ingredients: Eggs and kefir. Add in the sugar substitute, spices, baking soda, salt and mix. Next mix in the coconut flour. Finally, add the fruit and nuts and mix.

Divide batter evenly in muffin tin to make six muffins.

Bake at 350 for 20 minutes and let cool for 10.

*Optional ingredients

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