Fruit Explosion Muffins

These muffins instantly takes me back to my childhood! Whenever my family had road trips, we would always make sure we had enough time to stop by the closest Tim Hortons to pick up our “essential” road trip breakfast which ALWAYS included my younger sister and I ordering a fruit explosion muffin.

When my younger sister and I opened our previous bakery Leo & Co., her first mission was to recreate this muffin because of course being celiac, dairy-free, and paleo, we weren’t making local trips to our local Tim Hortons any time soon.

After months of testing, she finally created something that took us right back to those road trip memories.

These moist muffins are perfectly fluffy and are bursting with juicy berries. To top it off, these are actually a good go-to on the run breakfast option (unlike the Tim Horton’s muffins) and take 10 minutes to whip up the batter.

They are free from:

• Gluten

• Grains

• Dairy

• Refined-sugar

• Soy

• Legumes

We used an assortment of berries to these muffins but you can personalize it to which berries you like. We added fresh blueberries, blackberries, strawberries, and raspberries. Frozen berries work as well but they will make the muffins a little more moist because of the water content. If you are using frozen berries, don’t defrost them and use them the exact same way that it instructs to use the fresh ones.

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fruit explosion muffins

Makes 6 - 8 muffins

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INGREDIENTS:

• 2 cups almond flour

• 1/2 cup coconut sugar

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/4 cup fresh fruit cut into smaller pieces (blueberries, raspberries, strawberries, blackberries)

• 4 eggs, room temperature

• 1/4 cup avocado oil (can sub for melted coconut oil)

• 1 teaspoon apple cider vinegar

• 1 tablespoon vanilla
  

INSTRUCTIONS:

1. Preheat your oven to 175C/350F. Line a muffin pan with muffin liners or grease well with melted coconut oil. Set aside.

2. In a large bowl, add almond flour, coconut sugar, baking soda, salt, and 1 cup of the mixed berries. Carefully using a spoon mix all the ingredients together, coating all the berries in the flour mixture.

3. In a separate bowl, whisk together eggs, avocado oil, apple cider vinegar, and vanilla. Add the wet mixture into the dry and carefully mix all together just until incorporated.

4. Fill each muffin cavity with muffin batter, making sure the berries are equally distributed. Add a few cut berries to the top of each muffin. Bake for 20 - 25 minutes or until the muffins are baked. The top should be slightly golden brown and spring back when lightly touched. Take the muffins out and let them cool for at least 15 minutes. Enjoy!