Almond Flour Blackberry Muffins (gluten free)


- almond flour, coconut flour, tapioca flour -baking soda -salt -eggs -apple cider vinegar -coconut oil -vanilla extract -pure maple syrup -dairy-free milk -blackberries

In a large mixing bowl, combine the dry ingredients. Make a well in the center and add wet ingredients in with dry ingredients. 

step 1

step 2

Whisk together wet ingredients first, then fully mix the wet ingredients in with the dry ingredients.  

Gently fold the blackberries into the muffin batter.

step 3

Line a 12-cup muffin pan and evenly divide batter between muffin cups. Top with sliced blackberries if desired.

step 4

Bake muffins at 350-degrees F for 20-22 minutes, or until tops are lightly golden brown.  

step 5

Variations: - swap blackberries for your favorite berries - add fresh lemon juice and lemon zest

These almond flour blackberry muffins have a golden brown top and are soft and fluffy inside. Gluten free, dairy free, Paleo, and low-carb.

Click the link below for the full recipe, plus expert tips and additional notes!