Almond Flour Berry Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Delicious and easy recipe from Grain-Free Gourmet by Jodi Bager and Jenny Lass. I use a frozen three berry mix. Ingredients:
2 cups blueberries (frozen or fresh) |
1/2 cup water |
2 1/2 cups almond meal |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon pure vanilla extract |
1/2 cup honey |
3 eggs |
Directions:
1. Heat oven to 325°F
2. In a small saucepan, simmer the berries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
3. Combine the dry ingredients.
4. Combine the wet ingredients (berries too) in a separate bowl.
5. Add dry ingredients to wet and mix well.
6. Evenly fill each baking cup with the batter.
7. Bake for 25 to 30 minutes.
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