Blackberry Almond Muffins Grain-Free Refined Sugar Free

I love having sweet, protein rich breakfast muffins around the house! They feel like a really special treat, like my own personal cake! These are one of my favorite recipes...grain free and naturally sweetened ❤.  Make a dozen, freeze them, pop one out a time, place in the toaster oven with coconut oil or butter and a little salt. ❤

Ingredients:

3/4 Cup of Almond Meal
1/3 Cup of Coconut Flour
2 Tablespoons of Arrow Root
3/4 teaspoon of Baking Soda
1/2 teaspoon of Cinnamon
1/4 teaspoon of Salt
4 Eggs
1 teaspoon of Vanilla Extract
1/4 Cup of Maple Syrup
1 medium, overripe bananas - mashed
1/4 cup of Coconut Milk
1 Cup of Blackberries
1/2 Cup of Slivered Almonds

Instructions:

Preheat oven to 350 degrees.
In a medium sized bowl combine the dry ingredients.
Add eggs, vanilla, maple syrup and bananas - mix with an electric hand mixer.
Add the coconut milk to the bowl and mix.
Gently fold in 1/2 the blackberries.
Line muffin tins with paper cups or coconut oil.
Pour batter into each cup about 3/4 full.
Press the remaining blackberries into each muffin so they pop up nice on the top.
Sprinkle each muffin with slivered almonds.
Bake for 15 min or until they spring back when touched. 

Enjoy ❤

with love,

Christina