Bursting Triple Berry Muffins (grain-free)

IMG_7074Mornings are glorious when you start them off with one of these beauties. These photos were even taken in the light of the early morning sunrise. Being up at 6am with my little girl gives me a chance to pop a batch of muffins in the oven for the day, and even save for the next day if they don’t all get inhaled.

These muffins are dairy free and grain free. They are packed with ripe berries, pastured eggs, coconut oil and a fantastic fibre from the fluffy coconut flour. The coconut flour makes the texture of these muffins dense (because the flour is a whole food) but light and fluffy at the same time. I personally think this flour makes the perfect muffin. 😉  A phenomenal start to anyone’s day, easy to make and 1000x better for your body and brain than stopping to buy a coffee shop muffin. These muffins last close to a week in the fridge and about 2 days on the counter.

These muffins make a perfect breakfast for your 1+ year old babe (and toddlers) I will be adding an eggless and a egg yolk muffin recipe to my Wholicious baby page ASAP. Popping some mini power muffins in a container for snack while out was probably the easiest and best thing I did with my little girl, especially when she was a hungry monster at 6months plus. Even now its such a great snack for me, my husband at work and my girl.







Nothing like baking a fresh, healthy batch of muffins while the sun rises. ❤

Catching it for a photo op, even more beautiful!

Enjoy, these triple berry muffins!


Bursting Triple Berry Muffins (grain-free)
Yields 5
Nutrient dense, moist, fluffy grain-free muffins
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Prep Time
12 min
Cook Time
35 min
Total Time
47 min
Prep Time
12 min
Cook Time
35 min
Total Time
47 min
  1. 1/2 cup +2 tbsp. coconut flour
  2. 1/4 tsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/4 tsp. unrefined sea/Himalayan salt
  5. 4 pastured, free range eggs (room temp)
  6. 1/3 cup coconut oil, melted
  7. 1/3 cup grade 2 (b) or 3 (c) maple syrup
  8. 1/2 tsp. natural vanilla extract
  9. 2 tbsp. water
  10. 1 ripe organic banana
  11. zest of one lemon
  12. 1 tsp. lemon juice
  13. 2 1/2 cups mixed berries
  1. Set your oven to 360 degrees F and line a muffin tin with papers
  2. In one bowl add the flour, baking soda, baking powder and salt
  3. In another bowl mash up banana with a fork and add coconut oil, maple syrup, vanilla, water, lemon, and lemon zest
  4. Stir to combine the wet ingredients
  5. In another bowl add your eggs and with an electric mixer beat on high for 30 seconds
  6. Add the eggs to the banana mixture and beat with mixer on low till combined
  7. Add dry ingredients to the wet ingredients and mix till well combined
  8. Fold in 1 cup of mixed berries and gently stir till they are evenly combined
  9. Dollop muffin mixture into 6 muffin cups and fill to the tops, add remaining berries onto the tops of each muffin
  10. * See notes below
  11. Pop into the oven for 25-35minutes or until a tooth pick inserted comes out clean.
  1. Please note, I used tulip paper muffin cups in this recipe, which are very deep and make only 5 muffins. I needed to bake them longer (35 minutes) so the large muffins cooked through.
  2. If you are using normal muffin cups, you will most likely bake for 25 minutes
  3. Feel free to try any other berries or even experiment with other fruits!
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Wholicious is brining joy back into the kitchen. Cooking & creating food will be easy, delightful & especially delicious! Leaving you excited to prepare yours, a friends or your family’s next meal. Wholicious recipes are here to help you simply prepare foods to heal your entire being, to help bring your body back into balance & harmony in a delectable way. Wholicious baby recipes will help every momma open her eyes to how easy making delicious nutrient dense baby food can be .How important these foods are for the wellbeing, strength and brain growth of your child(ren). Don’t be afraid to get creative! ღTina