Berry Cardamom Muffins (Edit recipe)

These are grain free, refined sugar free, and ready in under 30 minutes with basic pantry items. They’re packed with fresh berries of all kinds which are filled with antioxidants and great for your immune system! These sweet, crumbly and fragrant muffins make my Sunday mornings complete. Don’t forget to pair it with some salted butter and a little honey for the perfect bite.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	65
Fat:	3 g
Carbohydrates:	10 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	116 mg
Fiber:	1 g
Sugars:	8 g
Calculated for total recipe.

by Shivangi Rao

View original recipe

Serves: 10-12

Ingredients

2 cups Almond Flour
4 Eggs, (large)
4 Tbsp Honey
.5 tsp Baking Soda
.5 tsp Cardamom Seed
.5 tsp Ground Cinnamon
.25 tsp Salt
1 tsp Apple Cider Vinegar
1 cup Blueberries, frozen or fresh
Salted Butter

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 degrees F.
In a mixing bowl combine almond flour, salt, cardamom powder, and baking soda
In a separate mixing bowl, combine eggs, honey, and apple cider vinegar.
Stir dry ingredients into wet, mixing until combined.
Stir in blueberries slowly.
Scoop about 1/4 cup of batter at a time into a parchment paper-lined muffin tin.
Bake at 350 F for 15 minutes, until slightly browned on top. Run a fork through the center to make sure it is cooked. If it is not, then keep in the oven for a few minutes longer.
Cool on a cooling rack for 30 minutes.
Serve with butter & extra honey as desired. Enjoy!