Almond Flour Blackberry Muffins
Lightly sweetened and naturally gluten free, these almond flour blackberry muffins are moist, nutty and bursting with juicy berries. This easy muffin recipe makes a perfect high protein, portable breakfast, snack or dessert recipe!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup almond meal or flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 2 egg whites
- 1/4 cup honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup Sweet Karoline® blackberries
Instructions
- 1
Pre-heat oven to 350 and line 12 muffin tins with baking cups.
- 2
In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- 3
With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- 4
Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- 5
Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
- 6
Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
- 7
Bake for 25 minutes then let cool on a cooling rack.