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.
Ingredients
Dry Ingredients
2½ cups
blanched almond flour
½ cups
tapioca flour
2½ teaspoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
3 large
eggs
⅓ cups
maple syrup
⅓ cups
avocado oil
2 teaspoons
vanilla extract
Other Ingredients
1¼ cups
blackberries
