Ingredients

The following ingredients have 8 Servings
  • 1/2 cup plain whole milk yogurt
  • 2 tbsp unsalted butter or coconut oil (melted)
  • 3 tbsp Swerve Sweetener ( or equivalent of choice (more if you like sweet muffins))
  • 1 teaspoon vanilla extract
  • 1/4 tsp apple cider vinegar
  • 1 3/4 cup blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup frozen blueberries and raspberries

Instruction

  • Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).
  • Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.
  • Add eggs and blend on low for another 15 to 20 seconds, then blend on high for 20 to 30 seconds, until eggs are just incorporated into the batter.
  • Add all but 2 tbsp of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.
  • Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.