April is one of my favorite months of the year.
The weather is perfect, we can spend our mornings and afternoons outdoors basking in the glorious sunshine.
With this being my first spring as a mama, I have made a list of all the fun outdoor activities I want to participate in with my husband and little man before the excessive heat warnings of our city return come May. From the zoo to leisurely picnics in the park, outdoor shopping trips and patio brunches, it’s important to have healthy snacks with us while we are out on our adventures.
I started really getting into baking, and primarily Paleo baking, when I was pregnant with Grey and I actually dreamed of this recipe before I got into the kitchen to make it a reality. In addition to the weather, I love that spring and summer brings about colorful berries and I love experimenting with them in new ways.
These Blackberry Almond muffins are not only healthy, they are gluten free, dairy free, soy free and pair great with tea and a swipe of vegan butter and jam.
- 2 C. Almond Flour or Almond Meal
- ¾ C. Gluten Free Oat Flour
- 1 tsp. Baking Soda
- ½ tsp. Cream of Tartar
- Cinnamon, to taste
- Sea Salt, a dash
- 2 Eggs
- ¼ C. Maple Syrup or Honey (more for added sweetness)
- ¼ C. Avocado Oil
- 1 tsp. Vanilla Extract
- 1 C. Organic Fresh or Frozen Blackberries
- Pre-heat oven to 350 degrees F and line muffin pan with muffin cups.
- Mix dry ingredients in a large bowl, set aside.
- Mix wet ingredients in medium bowl and add to dry mixture.
- Beat on medium until blended together and berries are blended in nicely.
- Spoon mixture into muffin cups – ¾ to full.
- Bake for 20-25 minutes or until golden brown.
- Serve warm and store in airtight container for up to 4 days.