Grain-free, Gluten-free, High fat, Low carb, Nutrient dense

Use all organic ingredients where possible.

1 Cup fresh mixed berries – I used strawberries, blackberries and raspberries
5 Free-range eggs
1/2 Cup grass-fed unsalted butter (melted)
1/4 Cup full fat coconut flour
3/4 Cup full fat almond flour
2 Tsp gluten-free baking powder
1 Tsp sea salt
1 Tsp ground ceylon cinnamon
1 Tsp ground nutmeg
1 Pinch ground vanilla beans
Optional: Monkfruit extract or stevia (for additional sweetness)

Add all dry ingredients to a mixing bowl and blend in wet ingredients with a hand mixer until combined.
Add to muffin tray and cook on ~175 degrees C (~350 F) for ~30 mins or until nicely puffed and golden.
Prod in the centre with a toothpick, if it comes out clean, your bake is ready.
Let stand until cooled.