Almond Flour  Blackberry Muffins

Almond Flour Blackberry Muffins are gluten free, grain free, paleo and low carb. They can also be made keto friendly with a small substitution. These one bowl muffins are fluffy, tasty and easy to make!

– avocado oil – applesauce – eggs – pure maple syrup – apple cider vinegar – almond flour – tapioca flour – coconut flour – baking soda – paleo baking powder – fresh blackberries


In a large mixing bowl, whisk together avocado oil, applesauce, eggs, pure maple syrup and apple cider vinegar.

Next, add in the almond flour, tapioca flour, coconut flour, baking soda and paleo baking powder. Combine with a rubber spatula. Be sure to mix until combined. Do not overmix.

Lastly, gently fold in the blackberries to prevent them from breaking into the batter.

Line a muffin tin with 12 silicone liners. Use a large cookie scoop and scoop the batter into each muffin liner.

Bake at 350 degrees F for about 20-25 minutes or until a toothpick comes out clean.

Get the full recipe via the link below.