It’s Spring and I just LOOOOOOVE me some berry goodness this time of year
Whether you’re using fresh or frozen, these Mixed Berry Muffins are sure to be a crowd-pleaser.
And, guess what? They’re Keto!
So, no sugar spikes here
Plus, there’s also a Vegan option.
And, of course, always gluten- and dairy-free.
So, eat with abandon!
And Happy Spring!
Print
Mixed Berry Muffins
- Total Time: 0 hours
- Yield: 12 Muffins 1x
Ingredients
- 2 ½ Cups almond flour
- ½ Tsp salt
- 1½ Tsp baking powder
- ½ Cup Monk fruit sweetener (I use Lakanto)
- 3 chicken or flax eggs (see Note 1)
- ¼ Cup Almond milk
- ⅓ Cup Coconut oil, melted
- 1 TB Vanilla Extract
- 1 Cup mixed berries, fresh or frozen (see Note 2)
Instructions
- Preheat oven to 350-degrees and line muffin tin with liners or use silicone muffin molds
- Combine almond flour, salt, baking powder, and Monk fruit sweetener in a bowl
- Add in eggs/flax eggs, almond milk, coconut oil, and vanilla and stir until well combined
- Fold in berries
- Pour into muffin liners or molds and bake 20-25 minutes or until golden brown
- Fully cool (the vegan ones are quite soft when warm)and enjoy!
Notes
Note: This recipe makes approximately 12 muffins but I usually double (or triple!) it and put a bunch in the freezer to pull out for breakfasts or snacks, when desired.Note that using flax eggs makes them pretty soft–but still delicious! I find it best to use silicone muffin molds and allow to completely cool before handling.
Note 1: To make 3 flax eggs, mix3 TB flax meal with 9 TB warm water, let sit 10-15 mins until gelled
Note 2: If using frozen berries, thaw, rinse and drain well prior to using.Carefully mix into batter, as frozen berries are more delicate than fresh. For mine, I filled half the batter in the muffin tins, added some berries, filled the rest and then topped with berries, rather than mixing in
- Cook Time: 20- 25 Minutes
- Category: Breakfast
