Almond Flour Berry Muffin

Light, nutty, and moist – these gluten-free almond flour berry muffins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!

– 2 cup almond meal or flour – ½ teaspoon baking soda – ⅛ teaspoon salt – 2 egg – 2 egg white – ¼ cup honey – 2 tablespoons extra virgin olive oil – 1 teaspoon vanilla – 1 teaspoon lemon zest – 2 tablespoons lemon juice – 1 cup berries (fresh or frozen – any type)


Step 1

In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.

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Step 2

Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.

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Step 3

Bake for 25 minutes then let cool on a cooling rack.

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