Good Morning! This morning I was in the mood for a tasty baked good and to my delight when I went to the pantry I had everything to make muffins. To go with the muffins I decided to try the Godiva coffee from Foodbuzz Tastemakers.
I tried the Chocolate Truffle, it was not bad hot but I had extra to try out a tasty iced coffee tomorrow. I always find that to me flavored coffee is always better cold. I guess we’ll see!
To go with my coffee I made up a batch of Berry Good Morning Muffins.
Inspired by Babycakes Blueberry Muffins
Ingredients:
- 2 & 1/4 cups light spelt flour
- 2 teaspoons baking bowder
- 1 teaspoon baking soda
- 1 teaspoon Himalayan salt (you can use regular)
- 1/2 cup coconut oil (melted- however do not melt in the microwave; heat some water and place the jar in a hot water bath to melt)
- 2/3 cup agave nectar
- 2/3 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract or almond extract
- 2/3 cup frozen mixed berries (no sugar added)
Preheat oven to 325F. Line a muffin tin with paper liners or grease with coconut oil.
In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, and salt. Then slowly beat in the coconut oil, agave nectar, almond milk, and extracts; mix until combined. Using a spatula, gently fold in the berries until evenly distributed.
Pour 1/3 cup of batter into each muffin cup. Bake the muffins on the center rack for 22 minutes, rotate 180 degrees after 15 minutes. You will know the muffins are done when a toothpick is inserted in the center and comes out clean. Remove muffins from the oven and let them stand in the tin for 5-10 minutes and then transfer to a wire rack to cool completely (if you can wait that long).
Yum, lady! What time to you get up to get all these things done AND post before work?!
These look amazing I am definitely making these with my stash of frozen blueberries!