Ingredients

The following ingredients have 12 Servings
  • 3/4 cup almond flour
  • 1/2 cup of tapioca flour
  • 1/4 cup of coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon of lemon zest for organic lemon
  • 1/4 cup of coconut oil (melted)
  • 1/4 cup of pure maple syrup (room temperature)
  • 2 eggs (room temperature)
  • 1/2 cup of dairy free yogurt {I used Silk}
  • 1 1/2 cups of mixed frozen berries

Instruction

  • Preheat oven to 350°
  • Grease 12 cup muffin tin with coconut oil or use liners.
  • In a large bowl combine flours, baking soda, baking powder, salt and lemon zest.
  • In a medium bowl whisk together melted coconut oil, maple syrup,eggs, and yogurt until combined and smooth.
  • Pour wet ingredients into dry ingredients until well blended.
  • Add berries and gently fold into batter.
  • Evenly distribute batter into muffin tin and bake for 20-22 minutes.