Berry Muffins with Anti-Inflammatory Power

Name: Berry Muffins with Anti-Inflammatory Power
Ingredients: 4 large eggs, room temperature; ⅓ cup (75 g) melted and cooled butter (or coconut oil for dairy-free); ⅓ cup (85 g) plain full-fat yoghurt (or coconut yoghurt); 2 cups (200 g) almond flour (if using superfine, reduce by 2 Tbsp); ⅓ cup (40 g) coconut flour; ⅓ cup (65 g) granulated sweetener (such as xylitol, allulose, or erythritol). If you are not following a low carb protocol, you can also use regular sugar; 1 Tbsp vanilla extract (or zest & juice of 1 lemon for a citrus lift); 2 tsp baking powder; 1 1/2 cup (180 g) blackberries, blueberries or raspberries (fresh or frozen) or chopped fresh strawberries (frozen strawberries are too mushy)

positivesciencepeople.uk

There’s something special about baking with berries you’ve picked yourself. These muffins are adapted from Sugar Free Londoner’s original Keto Strawberry Muffins recipe, but with a seasonal...

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Ingredients

4 large eggs, room temperature
⅓ cup (75 g) melted and cooled butter (or coconut oil for dairy-free)
⅓ cup (85 g) plain full-fat yoghurt (or coconut yoghurt)
2 cups (200 g) almond flour (if using superfine, reduce by 2 Tbsp)
⅓ cup (40 g) coconut flour
⅓ cup (65 g) granulated sweetener (such as xylitol, allulose, or erythritol). If you are not following a low carb protocol, you can also use regular sugar
1 Tbsp vanilla extract (or zest & juice of 1 lemon for a citrus lift)
2 tsp baking powder
1 1/2 cup (180 g) blackberries, blueberries or raspberries (fresh or frozen) or chopped fresh strawberries (frozen strawberries are too mushy)