Gluten Free Wild Crowberry Muffins
Light, nutty and moist, these gluten free wild crowberry muffins taste amazing and are high in protein and antioxidants. Perfect for morning breakfast!
We sell wild crowberries and wild cranberries. Each dried bag of berries = 1 cup of soaked berries.
Ingredients
- 2 ¼ cup almond flour
- ½ tsp baking soda
- ⅛ tsp salt
- 4 eggs
- ¼ cup maple syrup or honey
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 bags wild crowberries
soak in water for 30min - or 2 cup berries - fresh or frozen
Instructions
- Soak dried crowberries in water.
- Pre-heat oven to 350 F (180 C) and line 12 muffins tins with baking cups.
- Using a medium sized bowl, whisk together almond flour, baking soda, and salt. Set aside.
- With a whisk, beat together eggs, maple syrup, olive oil, vanilla, lemon zest and juice until combined.
- Slowly add the almond flour mixture into the wet mixture and blend by hand.
- Mix in the berries with a rubber spatula or wooden spoon.
- Using a large spoon, drop mixture evenly into lined muffin pan. It should make 12 muffins.
- Bake for 25 minutes, then let cool on a cooling rack.
