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White Mulberry Muffins

These sugar free muffins come together in one bowl making for an easy and healthy snack
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: breakfast, dairy-free, gluten-free, grain-free, Paleo, snack, vegetarian
Servings: 12 muffins

Ingredients

  • ½ cup + 2 tbsp coconut flour
  • ¾ cup tapioca starch
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp baking soda
  • 1 ¾ cups unsweetened or cinnamon applesauce
  • 3 eggs, beaten
  • 1 ½ tsp lemon juice
  • 1 ½ tsp vanilla extract
  • Pinch of salt
  • 1 cup dried white mulberries

Instructions

  • Preheat the oven to 350 degrees. Place 12 muffin papers in a muffin tin.
  • In a meium size bowl, comebine the coconut flour, tapioca flour, ground cinnamon, and baking soda. Mix well with a whisk.
  • Once the dry ingredients are mixed, add the beaten eggs, applesauce, lemon juice, vanilla extract, an salt. Mix well into the dry ingredients. Add the mulberries at the end and fold.
  • Put the muffin batter in the 12 muffin papers and place in the oven and bake for 15-20 minutes or until golden brown. Once baked, remove from the oven and allow to cool before enjoying.