ALMOND FLOUR BLACKBERRY MUFFINS

Name: ALMOND FLOUR BLACKBERRY MUFFINS
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: ▢ 2 1/2 cups almond flour; ▢ 1/2 cup tapioca flour; ▢ 1/4 cup coconut flour; ▢ 1 tsp. baking soda; ▢ 1/4 tsp. fine sea salt; ▢ 3 eggs (room temp); ▢ 1/4 cup coconut oil, melted; ▢ 1/4 cup dairy-free milk; ▢ 1/3 cup pure maple syrup; ▢ 1 tbsp. apple cider vinegar; ▢ 1 tsp. pure vanilla extract; ▢ 1 cup sliced blackberries

by Clean Plate Mama

12 muffins

30 min

You will love these Paleo almond flour blackberry muffins. They have a golden brown top and are soft and fluffy inside. Bursting with vanilla and sweet blackberries, easy to make, and ready in 30 minutes.

Healthy muffins, like these almond flour blackberry muffins, are pretty much my favorite food of all time. They are great for breakfast, lunches, and snacks. My girls love having them in their lunches instead of a sandwich. And I love knowing they are eating something with simple, wholesome ingredients.

If we aren't enjoying these, we're probably eating my gluten-free banana muffins or gluten-free mini chocolate chip muffins.

Enjoy!

Sara

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Eat healthy and make these muffins with this highly reviewed Coconut flour and blackberries that Amazon reviewers swear by!

ALMOND FLOUR BLACKBERRY MUFFINS

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Recipe details

Yield 12 muffins
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

▢ 2 1/2 cups almond flour
▢ 1/2 cup tapioca flour
▢ 1/4 cup coconut flour
▢ 1 tsp. baking soda
▢ 1/4 tsp. fine sea salt
▢ 3 eggs (room temp)
▢ 1/4 cup coconut oil, melted
▢ 1/4 cup dairy-free milk
▢ 1/3 cup pure maple syrup
▢ 1 tbsp. apple cider vinegar
▢ 1 tsp. pure vanilla extract
▢ 1 cup sliced blackberries

Instructions

Preheat oven to 350 degrees. Lightly great a 12-cup muffin pan, or line cups with muffin liners. Set aside.
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt.
Make a well in the center of the dry ingredients and add in the eggs, coconut oil, dairy-free milk, maple syrup, apple cider vinegar, and vanilla. Whisk the wet ingredients together first, and then mix in with the dry ingredients until all ingredients are fully combined.
Add sliced blackberries and fold them into the batter.
Scoop batter evenly into the prepared muffin pan.
Bake for 20-22 minutes, or until muffins are light brown on top and a toothpick inserted in the center comes out clean.
Allow muffins to cool before removing from the pan. Enjoy!

Tips

Scoop almond flour into measuring cup to measure - don't pack almond flour down.
If you don't have room temp eggs, simply run them under hot water for 1-2 minutes to bring to room temp.
If your blackberries are on the larger side, I recommend slicing them in half before adding to the batter.
If you have a spring loaded cookie scoop, use that for scooping muffin batter into the pan.
These will stay fresh for up to 3 days stored in an airtight container. Store in the fridge or freezer to extend freshness.

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