Easy Blackberry Muffins (Almond Flour)
Easy blackberry muffins made with no flour, but instead with almond flour and oat flour for a tender crumb. A one-bowl breakfast or snack ready in 30 minutes!
Equipment
Ingredients
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup whole unsweetened Greek yogurt
- ¼ cup avocado oil, or other neutral flavored oil
- 1 tsp vanilla extract
- 2 cups super fine blanched almond flour
- 1 cup gluten free oat flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Zest and juice from 1 lemon
- 1 ½ cups fresh, halved blackberries
Instructions
- Heat the oven to 350F.
- Grease a 12-cup muffin pan, or line with silicone or paper liners.
- In a large bowl, whisk together the eggs, maple syrup, yogurt, oil, and vanilla extract until smooth.
- Add the almond flour, oat flour, sugar, baking powder, baking soda, salt, lemon zest and lemon juice. Stir until well incorporated.
- Pour in the blackberries and gently fold in until just combined. The batter will be stiff, so be careful not to break the berries up into the batter.
- Using a cookie scoop or large tablespoon, scoop the batter evenly into the muffin pan.
- Bake for 18-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
Notes
- Nutrition information calculated using traditional Greek yogurt, avocado oil, and cane sugar.
Nutrition
Serving: 1 (of 12) | Calories: 298kcal | Carbohydrates: 24g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 275mg | Potassium: 161mg | Fiber: 4g | Sugar: 12g | Vitamin A: 259IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 2mg
