These perfectly spiced berry muffins are the ultimate weekend breakfast!
2 cups fine almond flour
1/2 cup tapioca starch
1 Teaspoon ground cardamom
1/2 Teaspoon sea salt, or to taste
2 Teaspoons baking powder, see notes
1 Teaspoon baking soda
2 cups blackberries, cut into 1/2″ pieces, about 12 ounces
1/2 cup Grade A amber maple syrup
1/4 cup melted ghee, or coconut oil for dairy free
2 Teaspoons vanilla extract
Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
In a medium sized mixing bowl, whisk together the almond flour, tapioca starch, cardamom, sea salt, baking powder, and baking soda until no lumps of almond flour remain.
Add the blackberries to the bowl, and fold them in being careful not to crush them too much.
Then add the maple syrup, eggs, melted ghee/coconut oil, and vanilla extract, and mix just to combine.
Portion the batter evenly across the 12 muffin cups.
Bake until puffed, golden brown, and a toothpick inserted into the middle comes out clean, 18-22 minutes.
Place the muffins on a cooling rack for about 10 minutes before removing the muffins from the tin, being careful not to burn yourself.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.