Almond Flour Blackberry Muffins
Almond flour muffins are in the house! Delicious, moist, and flavourful, these almond flour blackberry muffins are made with simple, wholesome ingredients like applesauce, eggs and of course, blackberries! They have a hint of sweetness from the brown sugar and brightness from some fresh lemon. Perfect for a high-protein morning breakfast or snack on-the-go!
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Servings: 12 muffins
Equipment
- 1 12 cup muffin tray
Ingredients
- 2 cups almond flour
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blackberries, sliced
- 2 eggs
- 1 egg white
- ⅓ cup almond milk unsweetened
- ¼ cup dark brown sugar
- ⅓ cup applesauce unsweetened
- 1 teaspoon vanilla
- 1 large Lemon, for lemon juice and zest
Instructions
- Pre-heat oven to 350 degrees F. Line 12-tin muffin pan with silicone muffin cups.
- Mix the almond flour, baking powder, salt in a large bowl with a whisk. Add sliced blackberries and stir to coat.
- In another separate medium bowl, add the eggs, egg white, almond milk, brown sugar, applesauce, vanilla, lemon juice (about 2 Tbsp) and as much zest as you can get from your lemon. Combine well by whisking it all up with a wire whisk.
- Add the wet ingredients to the bowl with the dry ingredients. Stir to combine well with a spatula. Don't over-mix but just until the muffin batter is fully combined and no dry spots exist.
- Divide muffin batter between 12 muffin tins. Bake at 350 degrees F for 31-32 minutes. Let cool for a few minutes before eating.
Notes
Sift your almond flour if it's lumpy - just push it through a fine mesh strainer with a spoon before measuring it out.
These almond flour muffins are fine on the counter for a day in an air-tight container but after that, keep them in the fridge. They'll last longer - up to 4 days.
Theses muffins freeze beautifully - just pop them into an air-tight container and into the freezer. You can freeze them for up to 3 months. Just thaw out overnight or a few hours on the counter and warm gently if you want, in the microwave.
Nutrition information is approximate and for 1 muffin.
Nutrition Facts
Almond Flour Blackberry Muffins
Amount per Serving
Calories
262
% Daily Value*
Fat
20
g
31
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Cholesterol
27
mg
9
%
Sodium
175
mg
8
%
Potassium
45
mg
1
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
67
IU
1
%
Vitamin C
3
mg
4
%
Calcium
132
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
262
Nutrition Facts