You will love these muffins! I am serious! They aren’t keto but they are paleo, dairy free, grain free, gluten free and SUPER tasty! I love that the sweetness comes from the honey and berries- no extra sugar added!! Woohoo! Healthier alternatives to meals and snacks that aren’t loaded with grains and sugar are a thing at our house! Our 17 year old son LOVES them which always make this mom super happy!
2 cups almond flour
2 large eggs
1/4 cup honey
1 T pure vanilla extract
1/4 cup melted coconut oil
1 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp sea salt
1 cup fresh or frozen berries ( you can use straight raspberries or blueberries or use a combination like the “Berry medley” from Trader Joe’s)
Preheat oven to 350 degrees F. Line muffin tin with paper liners. (You can use a large muffin tin to make 12 muffins or two small tins to make 24 small muffins. )
In a medium bowl whisk the almond flour, eggs, coconut oil, honey, vanilla, vinegar, baking soda and salt together until combined. Use a rubber spatula to gently fold the berries into the batter.
Drop the batter into the prepared muffin cups. If making 12 large muffins, bake for 15 minutes then rotate the pan and bake for 15 minutes more. If making 24 small muffins, bake for 15 minutes total.
Remove the pan from the oven. Let the muffins cool for 10 minutes before removing from pan.
*if you don't have muffin liners, simply spray your muffin pan with your spray or oil of choice, as I did in the photo.
Serve and enjoy!
Store muffins in an airtight container covered with a paper towel. Store at room temperature for 1-2 days. Or store in the refrigerator for up to 1 week.
**They are great for grab and go breakfasts and snacks!
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