The ingredients list reads like a short novel, but I promise you it’s worth pushing through to the last page. We will be enjoying these all weekend!
- 1 1/2 cup almond meal
- 1/2 cup coconut flour
- 8 oz sugar-free applesauce
- 4 eggs
- 1/2 cup coconut palm sugar
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp kosher salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground ginger
- zest of one lemon
- 1 1/2 cups blackberries (frozen or fresh)
Preheat the oven to 375 degrees. Add liners to a muffin pan.
Mix up the dry ingredients first… That would be the almond meal, coconut flour, coconut sugar, salt, baking powder, baking soda, ground ginger and lemon zest.
Then in a separate bowl mix up the wet ingredients: eggs, applesauce, both extracts and the melted coconut oil. I like to combine the eggs, applesauce and extracts first and then stream in the melted coconut oil last. I think it helps the oil blend better.
Pour the wet ingredients into the dry, gently bring together and then add the frozen (or fresh) blackberries. Mix to evenly distribute the blackberries.
Spoon the batter into the muffin liners. This will make 12 large muffins.
Bake for 15 minutes at 375 degrees, then reduce the temperature to 350 and bake for another 10-15 minutes.
Let muffins cool slightly before eating.