Ingredients

Scale

2 ½ Cups almond flour
½ Tsp salt
1½ Tsp baking powder
½ Cup Monk fruit sweetener (I use Lakanto)
3 chicken or flax eggs (see Note 1)
¼ Cup Almond milk
⅓ Cup Coconut oil, melted
1 TB Vanilla Extract
1 Cup mixed berries, fresh or frozen (see Note 2)

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Instructions

Preheat oven to 350-degrees and line muffin tin with liners or use silicone muffin molds
Combine almond flour, salt, baking powder, and Monk fruit sweetener in a bowl
Add in eggs/flax eggs, almond milk, coconut oil, and vanilla and stir until well combined
Fold in berries
Pour into muffin liners or molds and bake 20-25 minutes or until golden brown
Fully cool (the vegan ones are quite soft when warm)and enjoy!

Notes

Note: This recipe makes approximately 12 muffins but I usually double (or triple!) it and put a bunch in the freezer to pull out for breakfasts or snacks, when desired.Note that using flax eggs makes them pretty soft–but still delicious! I find it best to use silicone muffin molds and allow to completely cool before handling.

Note 1: To make 3 flax eggs, mix3 TB flax meal with 9 TB warm water, let sit 10-15 mins until gelled

Note 2: If using frozen berries, thaw, rinse and drain well prior to using.Carefully mix into batter, as frozen berries are more delicate than fresh. For mine, I filled half the batter in the muffin tins, added some berries, filled the rest and then topped with berries, rather than mixing in