Almond Flour Blackberry Muffins
Lightly sweetened and naturally gluten free, these almond flour blackberry muffins are moist, nutty and bursting with juicy berries. This easy muffin recipe makes a perfect high protein, portable breakfast, snack or dessert recipe!
Servings 12 muffins
Calories 168kcal
Ingredients
- 2 cup almond meal or flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs
- 2 egg whites
- ¼ cup honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup Sweet Karoline® blackberries
Instructions
- Pre-heat oven to 350 and line 12 muffin tins with baking cups.
- In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
- Bake for 25 minutes then let cool on a cooling rack.
Nutrition
Serving: 1muffin | Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 89mg | Potassium: 28mg | Fiber: 2g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 1.5mg | Calcium: 44mg | Iron: 0.9mg
