Ingredients: 100g almond flour (finely ground), 60g all-purpose flour, 40g vanilla whey protein powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/2 teaspoon ground cardamom, 125g homemade almond butter, 100g monk fruit sugar, 125ml greek yogurt, 65ml unsweetened almond milk, 3 eggs, 150g fresh blackberries, 150g almonds (sliced).
Preparation:
1. Mix the almond flour, all-purpose flour, protein powder, baking powder, salt, baking soda and cardamom.
2. Mix the almond butter, brown sugar, yogurt and almond milk until smooth and well combined.
3. Add the eggs and whisk until just combined.
4. Add the dry ingredients until just combined, then gently fold in the blackberries with a rubber spatula.
5. Line a 12-cup muffin pan with paper liners and spray the liners lightly with nonstick cooking spray.
6. Spoon the batter evenly into the paper liners. Top each with 1 tablespoon sliced almonds.
7. Bake in a preheated oven at 180 C on the rack in the center of the oven, for about 25 minutes or until the muffins are golden brown at the edges and a toothpick inserted in the center comes out clean.
8. Let it cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
9. Store in an airtight container for up to 4 days.
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