Gluten Free Blackberry Lemon Muffins
Prep Time:
10 minutes
Cook Time:
25 minutes
Serves:
12
Ingredients
- 6 large eggs
- 1 1/2 Cups cashew flour or 1 ½ cups almond flour
- 1/2 Cup arrowroot flour
- 1/2 Cup coconut flour
- 1/2 Cup honey
- 1/4 Cup butter
- Zest of 2 lemons
- Juice of 2 lemons
- 2 Teaspoons vanilla extract
- 1/2 Tsp. sea salt
- 1/2 Tsp. baking soda
- 2 Packages (6 ounces each) Driscoll's Blackberries, divided
Directions
- PREHEAT oven to 350°F.
- LINE a 12-count muffin pan with paper liners.
- CRACK 6 large eggs into a blender.
- ADD 1 ½ cups cashew flour or 1 ½ cups almond flour.
- ADD 1/2 cup arrowroot flour and ADD 1/2 cup coconut flour.
- ADD 1/2 cup honey and ADD 1/4 cup butter.
- ADD the zest of 2 lemons and ADD the juice of 2 lemons.
- ADD 2 teaspoons vanilla extract.
- ADD 1/2 teaspoon sea salt and ADD 1/2 teaspoon baking soda.
- BLEND on high speed until completely smooth.
- TRANSFER batter to a mixing bowl and SET ASIDE.
- RESERVE 12 blackberries and CHOP remaining blackberries.
- FOLD chopped blackberries into batter.
- DIVIDE batter evenly between muffin wells.
- TOP each muffin with 1 whole reserved blackberry.
- BAKE about 25 minutes or just until set in middle. Do not overcook.
- ALLOW muffins to cool to room temperature.
- SERVE immediately.
