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Hi, it’s Ari again from Ari’s Menu. I’m so excited to be sharing these wonderful and healthy Blackberry Almond Meal Muffins with y’all this month.
Can we talk about muffins for a second? I have to say that I’m usually not a fan. Let’s be honest, they are usually a cupcake without frosting that we somehow call “breakfast”. And really, who wants to eat a cupcake with no frosting???
However, always one to get behind baked goods, I like my cupcakes to be cupcakes, and my muffins to be, well…not dessert.
Berries are coming back into season here in Arizona, and I am taking full advantage. I’m not necessarily the type to eat them straight from the container, but I LOVE them in baked goods. Blackberries are my very favorite with their distinct sweetness and bold flavor.
These Blackberry Almond Meal muffins could totally be your breakfast. They are packed with protein from the almond meal, stuffed to the brim with ripe berries, and only slightly sweet. They are soft and fluffy in a way you would never expect from almond meal muffins, and they disappear in about 4 seconds.
{Wendy here: I’m so excited to give these a try! They are naturally gluten free and vegan. Score for me and you too! I know you will love these too even if you don’t have any special dietary needs. Almond meal is so yummy and healthy. Make sure you head over to Ari’s Menu to check all her other great recipes with a healthy twist. I just love her site and I know you will too…besides her photography make you want to lick your screen! Haha}
Blackberry Almond Meal Muffins
Ingredients
- 2 cups almond meal
- 3 tbsp corn starch
- 3/4 tsp baking powder
- dash salt
- 3/4 cup unsweetened almond milk
- 1/4 cup honey or agave
- 1/3 cup orange juice
- 1 tsp vanilla extract
- 1 cup fresh blackberries, chopped (preferably organic)
Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside.
- In a large bowl, whisk together almond meal, corn starch, baking powder and salt. Stir in almond milk, honey/agave, orange juice and extracts until combined. Fold in blackberries.
- Fill muffin tins about 2/3 full. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 150 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 45mg Carbohydrates: 14g Fiber: 3g Sugar: 8g Protein: 4g
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JM says
February 16, 2015 at 5:43 pm
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