Easy Recipe
Prep Time
15 minutes
Cook Time
25 minutes
12 muffins

Serve these nutritious grain-free and dairy-free blackberry muffins for breakfast with scrambled eggs and sautéed kale. They also make a great snack for your child's lunchbox! Other fruits can be used such as blueberries, raspberries, chopped pitted cherries, or diced pears. 


Dry Ingredients

2½ cups blanched almond flour
½ cups tapioca flour
2½ teaspoons baking powder
½ teaspoons sea salt

Wet Ingredients

3 large eggs
cups maple syrup
cups avocado oil
2 teaspoons vanilla extract

Other Ingredients

1¼ cups blackberries