Almond Flour Blackberry Muffins

🧂 Ingredients

• 2 ½ cups almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 1 tsp. baking soda
• ¼ tsp. fine sea salt
• 3 eggs

  (room temp)
• ¼ cup coconut oil, melted
• ¼ cup dairy-free milk
• ⅓ cup pure maple syrup
• 1 tbsp. apple cider vinegar
• 1 tsp. pure vanilla extract
• 1 cup sliced blackberries

Instructions

• 1 Preheat oven to 350 degrees. Lightly grease a 12-cup muffin pan, or line cups
  with muffin liners. Set aside.
• 2 In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour,
  baking soda, and salt.
• 3 Make a well in the center of the dry ingredients and add in the eggs, coconut
  oil, dairy-free milk, maple syrup, apple cider vinegar, and vanilla. Whisk the
  wet ingredients together first, and then mix in with the dry ingredients until
  all ingredients are fully combined.
• 4 Add sliced blackberries and fold them into the batter.
• 5 Scoop batter evenly into the prepared muffin pan.
• 6 Bake for 20-22 minutes, or until muffins are light brown on top and a toothpick
  inserted in the center comes out clean.
• 7 Allow muffins to cool before removing from the pan. Enjoy!

Nutrition Info