About
These muffins are slightly sweet with tart mixed berries running through them! Topped with a delicious, brown sugar-walnut crumb topping, they are sure to please!
Ingredients
- 3 cup almond flour
- ½ cup the ultimate icing sugar replacement by swerve
- 1 ½ teaspoon baking powder
- ¼ teaspoon coarse kosher salt by morton
- ⅓ cup butter
- 3 large raw egg
- ½ teaspoon vanilla extract
- 1 cup just picked mixed berries frozen by wegmans
- ⅓ cup almond milk
- 1 cup, halves walnuts
- 1 ½ tablespoon coconut oil
- 2 tablespoon brown sugar replacement by swerve
Instructions
- Preheat an oven to 350 F. Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, baking powder and salt.
- Mix in cubed butter. I like to use solid butter to help form pockets of fat for a fluffier muffin. Combine until the mixture has small pea sized pieces of butter running through it.
- Then mix the milk, eggs and vanilla extract.
- Gently mix the liquid ingredients into the dry ingredients until well blended.
- Fold in the mixed berries.
- Make the crumb topping by crushing the walnuts very well and then adding the coconut oil and brown sugar sweetener. Mixing until the coconut oil is well mixed into the crumb topping. You can add a little cinnamon if you would like.
- Divide the batter upon the muffin cups an top with crumb topping and bake for 25 minutes or until the tops are golden and the muffins are cooked through. You can test this using a toothpick and if it comes out clean they are ready.
Nutrition Facts
- Servings: 12
- Calories: 306.8kcal/1283.5kJ (per serving)
- Fat: 27.8g (per serving)
- Carbs: 14.4g (per serving)
- Protein: 8.8g (per serving)
