Travel friendly, gluten free, high in protein & fiber, and delicious - these muffins are perfect for a healthy, filling breakfast or snack
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 10muffins
Author Meme
Ingredients
2tablespoonunsalted buttermelted
¼cuphoney
1tablespoonflax meal
3tablespoonwater
2largeeggs
1teaspoonvanilla extract
⅛teaspoonalmond extractoptional
1tablespoonlemon juice
½teaspoonlemon zest
2cupsalmond meal or flour
½teaspoonbaking soda
⅛teaspoonsalt
2cupsfresh 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!