From: https://thelemonbowl.com/almond-flour-berry-muffins/
Ingredients:
- 2 cup almond meal or flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs + 2 egg whites (Sarah note: I just use a total of 4 whole eggs)
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon vanilla (Sarah note: I use 2 teaspons)
- 1 teaspoon lemon zest (Sarah note: I've skipped this)
- 2 tablespoons lemon juice
- 1 cup berries fresh or frozen - any type (Sarah note: We've used chocolate chips too -- less healthy but very good. You can also use less than 1 cup of berries/chocolate chips.)
Instructions:
- Pre-heat oven to 350 and line 12 muffin tins with baking cups.
- In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
- Bake for 25 minutes then let cool on cooling rack.
