Mixed berries are folded into an almond-flour batter made with Greek yogurt, oil, eggs, and vanilla. Fresh or frozen fruit can be used, and the batch produces 12 muffins after an 18–20 minute bake.
Ingredients
- 1½ cups almond flour
- 4 tsp sugar substitute
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup Greek yogurt
- ¼ cup oil
- 2 eggs
- 1 tsp vanilla
- 1 cup mixed berries, fresh or frozen
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- Whisk the almond flour, sugar substitute, baking powder, baking soda, and salt in one bowl.
- In a second bowl, mix the Greek yogurt, oil, eggs, and vanilla.
- Add the wet mixture to the dry ingredients and combine.
- Fold in the mixed berries.
- Divide the batter among the muffin cups.
- Bake for 18–20 minutes.
Prep: 10 minutes
Bake: 18–20 minutes
Servings: 12
Fold in the Fruit Last
Mix the dry and wet ingredients separately before bringing them together so the baking powder, baking soda, and salt are spread through the almond flour. Once combined, fold rather than beat the berries into the batter.
Portion the batter evenly across all 12 cups. Start checking at 18 minutes and use the upper end of the range only as needed. Let the muffins settle briefly in the tin before moving them, since almond-flour bakes can be delicate while hot.
