Almond Flour Blackberry Muffins
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These soft, fluffy a
lmond flour muffins
are low in carbs, low sugar, and made with all Paleo approved ingredients.
Bursting with vanilla and sweet blackberries,
eady in 30 minutes
- almond flour, coconut flour, tapioca flour
-apple cider vinegar
-pure maple syrup
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 dry ingredients until combined. Batter will be thick.
Gently fold blackberries into muffin batter. Don't overmix or you will crush the blackberries.
Evenly divide almond flour muffin batter between a 12-cup muffin pan. Top with additional blackberries if desired.
Bake at 350 degrees F for 20-22 minutes, or until tops are lightly golden brown, and centers are fully cooked.
Enjoy these delicious almond flour blackberry muffins! Store in an airtight container. Best if consumed within 3 days.
Get the full recipe for these almond flour blackberry muffins, plus details and expert tips, by clicking the link below.
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