Gluten free blueberry & raspberry muffins

They say “practice makes perfect!” I’m not sure if you remember my first attempt. They tasted good but sad looking! :=) Since then I’ve practiced and practiced and by the look if it, it seems I’ve succeeded finally.

  • 2 cups of almond flour
  • 2 large eggs
  • 3 spoons of honey
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking soda
  • 2 spoon of coconut (melted) or vegetable oil
  • 1 cup of blueberries and raspberries
  1. Preheat oven to 350F. Line 8 cups in a standard 12-cup muffin tin with paper or foil liners
  2. In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices)
  3. In a small bowl, whisk the eggs,  honey, oil and vanilla extract
  4. Add the wet ingredients to the dry ingredients, stirring until blended
  5. Divide batter evenly among prepared cups
  6. Bake in preheated oven for 20 to 25 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin



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