2.5cupsfinely ground blanched almond flour,sifted, then measured
⅓cupgranulated 0-calorie sweetener,like Monkfruit. Use coconut sugar for paleo diet
¼teaspoonPink Himalayan salt
⅓cupcoconut oil or butter,melted
⅓cupalmond milkor other plant-based milk, unsweetened
½teaspoonpure vanilla extract
¾cupblackberries,fresh or frozen, or other berries
Preheat oven to 350°F. Line a muffin pan with 9 or 10 parchment paper liners. The batter will stick to the pan without paper liners, even if you oil the pan.
You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed and the muffins will be dry and heavy. Sift, then use a spoon to overfill a measuring cup, then level the top with a knife.
In a large bowl, combine the almond flour, erythritol, baking powder and salt. Add the blackberries and gently stir to coat. This prevents them from sinking to the bottom of the muffins when baking.
In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs and vanilla extract.
Spoon the batter into the muffin cups. Bake for 24 - 26 minutes or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, remove and carefully peel off paper liners, and allow to cool completely on a wire rack.
This recipe yields 9 or 10 small muffins, depending on the size of your muffin cups.I use Lacanto Monkfruit Sweetener in this recipe. Helpful tip: Taste your blackberries first. Sometimes imported blackberries have very little flavour, especially in the middle of winter here in North America.If you think they're lacking flavour, add a teaspoon or so of finely grated lemon zest, or a teaspoon of ground cinnamon to the dry ingredients. You may also want to increase the Monkfruit sweetener by a couple of tablespoons.