Upon rising before most of my children this morning, I thought I would make something different. We usually just have something light for a quick breakfast in the mornings, with a bigger meal to follow after major subjects are out of the way. Today, though, I’ve been missing muffins. scones, breakfast cakes, and all those more time consuming breakfast endeavors. Normal recipes for these items are usually a poor way to start the day, as they are loaded with white flour, sugar and bad oils. But revamped from nourishing ingredients, they can be a power protein breakfast, with good fats to start the day.

Today I decided to use a muffin recipe, but double it and pour it all into a casserole dish, so as to be more time effective.

I used this recipe as my main model, with a few tweaks to suit our home. I am not a fan of either agave nectar, nor grapeseed oil, for reasons of too high fructose and chemicals in processing (respectfully). So, I swapped out the agave for sucanat. Normally, I would use raw honey, but since the baby is still under 2, I went with sucanat. Instead of grapeseed oil, I used coconut oil. Coconut oil is just amazing! I basically only use either grassfed butter, or coconut oil for all our baking and cooking.  Since using sucanat would make the batter dry, I also used 1 cup of cream.

Blackberry Muffins

Ingredients

12 pastured eggs

1 tsp baking soda, aluminum free

1/2 tsp real salt

1 cup coconut flour

1 cup coconut oil, melted

1 cup sucanat

5-8 drops vanilla Stevia

1 1/2 cups frozen or fresh blackberry (or any berry of your choosing)

Method:

Add eggs to mixer one at a time. Add salt, soda, and coconut flour, slowly. Meanwhile, melt oil with the sugar. Add oil/sugar to batter along with cream and stevia. Fold in the berries. Pour mixture and spread evenly in a 13 x 9 greased pan. Bake in a 350 degree oven for about 30-35 minutes. Enjoy with a some herbal tea, or big glass of fresh milk.