Ingredients

The following ingredients have 11 Servings
  • 1 6 oz box or 1 1/2 cups of fresh blackberries
  • 3/4 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2 cups almond flour
  • 1/4 cup flaxmeal
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp sliced/slivered almonds
  • Powdered sugar ((optional))

Instruction

  • Pre-heat oven at 350 degree Fahrenheit and prepare a muffin tray with muffin liner. In a nonstick pan combine all the wet ingredients and turn on the heat at high. Once the sugar starts to melt crush the ingredients with a food masher until it becomes a liquid. Cook for 3-4 minutes. Turn it off and remove from heat. Cool down to room temperature and it will thicken a bit but not too much.
  • Once cooled down blend it in a blender as smooth as possible. Keep it aside.
  • In a mixing bowl combine all the dry ingredients.(Try to measure the ingredients directly from the respective containers and cut the extra from the top with a knife or a finger).
  • Fold in blended wet ingredients into the dry ingredients and whip up a thick sticky batter.
  • Now, with the help of an ice cream scoop/cookie scoop drop the batter onto the prepared muffin tray. Top it with sliced/slivered almonds and bake it in the middle rack for about 15 minutes. Test with a toothpick at this point. If it comes out dry but colored then turn it off and take it out. Or else bake for another 2-3 minutes but do not over bake it. Sprinkle some powdered sugar and enjoy it warm, at room temperature or cold.