Gluten Free Blackberry Muffins






I baked these muffins as part of my clean and lean regimen. The blackberries were freshly picked from the woods near my house! As I wanted gluten free muffins I had to substitute flour for almond flour (ground almonds) and it worked really well with the blackberries.

Blackberry Muffins

  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 egg whites
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 1 tsp vanilla essence
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup blackberries

Preheat oven to 175C and line a cake/muffin tray with paper cake cases.

In a medium bowl whisk together the almond flour, baking soda and salt. In a separate bowl using a hand mixer beat together the eggs, egg whites, honey, oil, vanilla, lemon juice and zest on a medium speed until combined.

Slowly add the almond flour mixture then gently fold in the berries.

Place the mixture evenly in the prepared cake cases and bake for 25 minutes then cool on a wire rack.

One thought on “Gluten Free Blackberry Muffins

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