Blackberry Almond Muffins

Travel friendly, gluten free, high in protein & fiber, and delicious, these muffins are perfect for a healthy, filling breakfast or snack

I am a snacker, so while that should make it easy to come up with a recipe, it ended up overwhelming me because I had too many ideas.

Luckily, too many ideas is never a problem because I will inevitably need ideas for future blog posts.

Into one of my 437 blog idea notebooks they went. Some ideas included muffins, granola, beef jerky, vegetable chips, dried strawberries, and more.

The snack recipe needs to be one that travels well {read: no refrigeration or cooking required}.

My requirements for myself when making my travel friendly snack were as follows…

• quick prep time
• at least 6g protein
• high in fiber
• contain a fruit or vegetable
• a snack that is tasty enough to prevent you from stopping to get fast food or gas station food

These Blackberry & Almond Muffins satisfy all those requirements.

They take less than 10 minutes to put together, have 6.7g protein and 4.2g fiber, are full of blackberries, and are deliciously sweet but not too sweet that they’ll give you a sugar craving in 30 minutes.

check, check, check, check, and check

I’d say this recipe was a success.

These are ok to be kept at room temperature {covered} but they will probably last longer in the fridge or freezer.

They are good right from the oven but their sweetness develops and comes through a little more when they come to room temperature.

You can find almond meal or almond flour at your health food store or online. I buy mine from the bulk bins at Whole Foods.

I found blackberries for 99¢ for 12 oz. Naturally, I bought 4 packages. Gah, I love the summer.

You can use frozen blackberries in place of fresh if you want, or use blueberries instead of blackberries. I actually based my recipe off one for Paleo Blueberry Muffins.

The addition of almond extract is optional but it does help the wonderful almond flavor shine. You can skip the almond extract if desired but don’t skip the vanilla extract {use the real deal – no imitation please!} and lemon juice. Both add lots of good flavor to these muffins that only have 1/4 cup honey in the entire recipe.

These are also really good for breakfast {I crumbled mine up and ate it with a bowl of yogurt}.

Blackberry Almond Muffins

Travel friendly, gluten free, high in protein & fiber, and delicious - these muffins are perfect for a healthy, filling breakfast or snack

Print Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 10 muffins

Author: Meme

Ingredients

• 2 TBSP unsalted butter melted
• 1/4 cup honey
• 1 TBSP flax meal
• 3 TBSP water
• 2 large eggs
• 1 tsp vanilla extract
• 1/8 tsp almond extract optional
• 1 TBSP lemon juice
• 1/2 tsp lemon zest
• 2 cups almond meal or flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 cups fresh blackberries

Instructions

• Preheat the oven to 325°F. Line a muffin tin with liners or spray well with non-stick spray {or use silicone muffin liners}. Set aside.
• In a bowl, whisk together melted butter, honey, flax, water, eggs, vanilla extract, almond extract, lemon juice, and lemon zest. Set aside.
• In a large bowl, whisk together almond flour, baking soda, and salt.
• Add the wet ingredients to the almond flour mixture. Stir well. Fold in the blackberries.
• Transfer the mixture to the prepared muffin tin. Bake in preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 5 minutes per serving. Enjoy!

Notes

*Based on this recipe from Cook Eat Paleo

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo