Almond Flour Blackberry Muffins
User Reviews
5.0
15 reviews
Excellent
Almond Flour Blackberry Muffins
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Super moist and flavourful almond flour blackberry muffins with a delicious flavour and delicate crumb.
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Ingredients
Dry Ingredients
- 250 grams blanched almond flour approx. 2.5 cups
- ½ cup rolled oats not instant oats
- 1.5 teaspoon baking powder
- 1 teaspoon cinnamon
Wet Ingredients
- ½ cup unsweetened applesauce
- ½ cup cashew butter
- ⅓ cup maple syrup
- ⅓ cup almond milk or plant milk of choice
- 1 teaspoon pure vanilla extract
- 1 cup fresh blackberries
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Instructions
- Preheat the oven to 350 degrees F and grab a nonstick muffin pan that holds 12 muffins. Grease if necessary.
- Add the dry ingredients to a large mixing bowl and whisk together. Set aside. Then add the wet ingredients to a medium bowl and mix thoroughly to get the cashew butter evenly combined.
- Pour the wet mixture into the bowl of dry ingredients and mix until combined. Now gently fold in the blackberries. Use care not to break them.
- Divide the batter among your 12 muffin tins and bake for 22-24 minutes, until a toothpick comes out mostly clean, and the edges of your muffins appear golden.
- Remove from the oven and let rest for at least 10 minutes to completely set, before removing the muffins from the pan.
Notes
- For accuracy, it's best to weigh your flour. But if you don't have a kitchen scale, use 2.5 cups, and spoon and level the flour into your measuring cup.
- Blanched almond flour works best, so don't sub for almond meal or non blanched flour.
- Make sure your baking powder is fresh and still active. Baking powder that has been open in your pantry for 6+ months will start to lose its effectiveness.
- Use fresh blackberries rather than frozen. Frozen blackberries may bleed into your batter turning it purple and adds extra liquid.
- Be gentle when folding in the blackberries to prevent them from breaking into your batter.
- Give your muffins enough time to cool in the pan, before transferring them. Almond flour desserts can be softer and delicate so it's easiest to remove them once slightly cooled.
- Leftovers keep at room temperature for 2-3 days, refrigerated for 5-6 days, or freeze for up to 3 months.
Nutrition Information
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Calories
229cal
(11%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
65mg
(3%)
Potassium
119mg
(3%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
29IU
(1%)
Vitamin C
3mg
(3%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229cal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 65mg | 3% |
| Potassium | 119mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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