Start your day with some blackberry almond muffins! These taste amazing on their own, and extra amazing with a drizzle of almond butter! I love baking with berries because they get juicy and warm and it really brings out their flavor. Blackberries and almond is one of my favorite fruit and nut combination, so I have been wanting to bake something with these flavors for a while and was so excited that my muffins turned out great!
They are gluten free and can be made in one bowl, which minimizes cleanup (so you have more time to enjoy the muffins). You could also substitute sun butter and regular flour in the recipe to make it nut allergy friendly.
Makes at least 6 full sized muffins and some mini muffins
½ cup almond butter
¼ cup honey
2 tbsp olive oil
⅛ cup milk
½ tsp vanilla extract
Splash of almond extract (optional)
½ cup almond flour
½ cup oat flour
1 tsp baking powder
Dash of cinnamon
Dash of salt
Dash of nutmeg
About ½ cup blackberries, sliced in half
Handful slivered or whole almonds (optional) for topping
Preheat oven to 350 F and line a muffin tin with muffin papers.
Mix all ingredients together. Add almost all of the sliced blackberries to the mix, saving some for the top of the muffins.
Pour batter into muffin papers in muffin tin and add blackberries on top, almonds, and sprinkle cinnamon on top.
Bake for about 25-30 minutes, until golden brown and a toothpick in the middle comes out clean.
Let cool and enjoy as is or with almond butter!