The breakfast you’ll want every morning


2 cups almond flour

2 whole eggs

¼ cup coconut oil, softened

¼ cup honey

1 tablespoon vanilla extract

1 teaspoon homemade drinking vinegar

½ teaspoon baking soda

¼ teaspoon sea salt

1 cup fresh berries

½ cup chocolate chips


muffin liners

muffin tray

¼ cup measuring cup

There is nothing better than a muffin in the morning. Moist and cakey, a good muffin has a crunchy exterior and is loaded with goodies like fruit, nuts and chocolate. Grain-free, our recipe has everyone in mind, and the secret ingredient of drinking vinegar gives it a pop of flavor that compliments the fresh berries. Our muffin recipe isn’t overly sweet, cutting out preservatives and a lot of fat, so you can feel comfortable serving them to your family and nibbling one yourself.

Step One. Prep the oven and your station

Preheat the oven to 350° F. Line a muffin tray with paper liners.

Step Two. Start the batter

In a large bowl, combine almond flour, eggs, coconut oil, honey, vanilla extract, drinking vinegar, baking soda and sea salt. Mix until the batter has come together.

Step Three. Finish the batter

Into the muffin batter, fold in the berries and chocolate chips. If you are using large berries, like strawberries, hull and chop before adding.

Step Four. Fill the muffin cups

Using a ¼ cup measuring cup, drop batter into muffin liners.

Step Two. Bake the muffins

Bake for 15 minutes. Halfway through the cooking time, turn the pan halfway for even baking. Allow the muffins to cool in the pan before serving. Muffins should be golden brown.

Excellent on their own, the muffins can be topped with a simple powdered sugar icing for a burst of flavor. This recipe is great for experimentation, and you can try different berries or omit them altogether. If you’re a nut lover, mix in a ½ cup of toasted walnuts or pecans for a different taste and texture.