Who doesn’t love a muffin, a little sweet treat in the morning to go with your coffee or my favorite, TEA.

Did I ever tell you I’m obsessed with tea, like I buy teas wherever I go it’s pretty ridiculous I have a cabinet full of different tea and flavors. I love smelling the tea, I love sipping the teas, I love sharing the teas.

Starbucks has this new spearmint and Lemongrass tea with an aroma that will take you to another realm. Plus the caffeine is appropriate for the energy depriving lifestyle that comes with being a mommy.

But about these muffins, they are small batch too. Just 8 muffins to share or enjoy alone over the week for breakfast.

Plus they are low in sugar.

I’ve been making these at night after putting the kids to bed and passing them out in the morning, for a protein packed pre breakfast starter.   

Let’s get to these muffins tho.

Mix your dry ingredients together.

Mix in the wet ingredient. You gotta go fast during this step, or else the coconut flour will soak up all your moisture and mixing the berries in will not be so easy.   

Carefully fold in blueberries. (frozen blueberries were used in this picture but I highly recommend allowing the berries to defrost before adding them to the mix or else it will get to thick. Better yet you can use fresh blueberries.)

 Place mix in muffin tins.

To make the crumble topping, with a fork mix in the butter, sugar and tapioca flour until crumbly texture is reached.

Sprinkle on top of muffins after they have baked for 15 minutes.

The picture shows the crumble on top but it comes out much better if you wait until the muffin has cooked a bit first. I also ended up preferring using the coconut sugar or brown sugar over the white sugar for the crumble topping.

Bake the muffins for 15 more minutes after adding the crumbled topping, so 30 minutes in total.  

Remove muffins from pan and let them cool a few minutes before serving.

Enjoy!

Who doesn’t love Pinterest?

You get to pin a bunch of  crap that you’ll probably never have, like a grown up tree house made out of old bottle caps.

DIY Pallet refurbishing projects that you’ll never start.

Or recipes that you’ll never cook like a Krispy Kreme Donut casserole.

Who am I kidding?! 

If I had some grain free donuts I would totally make a ridiculously sweet casserole out of them. 

This recipe was inspired by a Biscuit Battered Fruit Ring Pin I found one day.

I was doing my daily Pinterest browsing and up pops these little treats. The process thy used is much more sophisticated than mine. They actually dip the entire fruit into the batter and cook.

I just knew I had to remix this recipe into a grain free/Paleo  hit!

I decided to make grain free pancakes and simply place a fruit ring in the middle.

These and my Paleo Cinnamon Roll Pancakes are my favorite grain free pancakes thus far.

But if I had to choose one recipe between the two I’d probably choose this one.

The mix of grain free flours I used gave this the most traditional pancake texture. With the addition of fruit you add more sustenance to the recipe.

These pancakes will be in constant rotation on our grain free breakfast menu.

If you try them they’ll be on yours too.

It’s not a difficult recipe. I mix everything together and whip two egg whites separately. Adding the egg whites to the batter I fold them into the mixed batter.  This part is crucial to the final product, it gives the pancakes the fluffy texture you would expect from traditional pancakes.

Here’s all you do.

Mix all Dry ingredients together.

 In a separate bowl beat two egg white until they are stiff.

Carefully mix stiff egg whites into the batter.

Oil and heat skillet to 375.

Pour batter onto preheated skillet and place the apple ring in the middle.

When edges are brown flip over and cook for a few more minutes or until pancake is done. Serve with a little maple syrup, and voila.

I just love how the hot skillet gives the apples a nice and sweet caramelization.

You really don’t need much syrup with all the flavors you get out f these cakes.

                                                                        Paleo/Vegan Cinnamon Roll Pancakes

These pancakes are freaking MAGIC!

You hear me?! Magic! 

Can’t you feel my enthusiasm for this recipe? It’s for good reason too.  

These healthy little breakfast, or anytime cakes are currently giving me life!

They can work for nearly any special diet. They’re Paleo, gluten-free, grain free, egg free, dairy free, vegan, and most important yummy. 

I’ve been going back and forth with eggs, and dairy but after a few incidents of skin inflammation I’m starting to see it’s not really worth all the trouble. 

If you know anything about grain free baking you know that eggs are needed to give them structure. Well I’ve found a solution in Psyllium husk. I’ve been using Psyllium Husk in all my recent baked goods and they worked like a charm for these pancakes. 

As far as dairy, I’m a huge fan of butter, milk, and cream in my baked goods and sweet treats, bu let me assure you they are not missed in this recipe.

The coconut milk, butter, and oil works all together to produce the nice sweet and creamy flavors I like so much. 

Please leave any questions down in the comments! 

Mix all dry ingredients.

Add the milk, water and vanilla to dry ingredients. Mix well.

Make a paste with 1 Tablespoon of both cinnamon and coconut oil. 

Mix the paste into pancake batter. 

On preheated and oiled skillet evenly spread batter out. 

The longer you wait with the batter the more difficult it is to work with. 

Cook on both sides for about 5 minutes or until cooked thoroughly. 

For the Creamy Maple Syrup. Mix maple syrup, remaining coconut milk, vanilla and melted coconut butter. 

Pour over pancakes with maple syrup depending on how sweet you like them.

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