Almond Flour Blackberry Muffins
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These almond flour blackberry muffins have a golden brown top and are soft and fluffy inside. Gluten free, dairy free, Paleo, and low-carb.
- almond flour, coconut flour, tapioca flour -baking soda -salt -eggs -apple cider vinegar -coconut oil -vanilla extract -pure maple syrup -dairy-free milk -blackberries
prep time: 10 minutes bake time: 20 minutes total time: 30 minutes
In a large mixing bowl, combine the dry ingredients. Make a well in the center and add wet ingredients in with dry ingredients.
Whisk together wet ingredients, then fully mix with wet ingredients in with the dry ingredients.
Using a wooden spoon, gently fold the blackberries into the muffin batter.
Evenly divide almond flour muffin batter between a 12-cup muffin pan. Top with additional blackberries if desired.
Bake muffins at 350 degrees F for 20-22 minutes, or until tops are lightly golden brown, muffins are cooked through.
One bowl, easy to make, and they have the perfect textures. Great for breakfast or a snack.
Get the full recipe for these almond flour blackberry muffins, plus details and expert tips, by clicking the link below.
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