This past Sunday, the Farmers Market started showing off the first berries of the season. The calendar can say whatever it wants, but to me, berries at the farmers market means the start of summer. Inevitably, when this happens I buy way more berries than a human can safely eat and then find myself looking for ways to use them all up before they go bad. Worst case scenario- they get frozen. Best case scenario- they get snacked on for days and a good handful of them get turned into Paleo Strawberry Chocolate Chip Muffins.
I personally am a big fan of the strawberry + chocolate combo, but if you’d rather skip the chocolate, these will still be great. And of course if you have a variety of berries, feel free to add them all in!
Paleo Strawberry Chocolate Chip Muffins
prep time: 10 minutes
bake time: 18-20 minutes
yield: 1 dozen muffins
1/4 cup palm shortening or softened butter or ghee
1/4 cup honey
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups blanched almond flour
1/2 cup arrowroot starch
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8 teaspoon finely ground sea salt
8 ounces strawberries, washed, hulled and diced (about 1 1/4 cups diced)
1/2 cup chocolate chips
- Preheat the oven to 350ºF and line a 12-cup muffin tin with parchment liners
- In a blender, combine the shortening, honey, eggs, and vanilla. Blend until smooth.
- In a medium bowl, whisk the almond flour, arrowroot starch, coconut flour, baking soda and sea salt. Add to the blender and blend for 8-10 seconds, or until well incorporated.
- Stir in the strawberries and chocolate chips.
- Divide among the prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin on a wire rack before removing them.
Grain-free baked good tend to mold quicker than regular ones, so make sure to refrigerate after a day if you haven’t eaten them all yet.
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