Gluten Free Almond Berry Muffins

(makes 12)

Muffins are great for quick breakfast, especially on the go, and are perfect for keeping on hand for snacking. Lately I've been trying to turn some of my favorite recipes into a healthier version of themselves. This recipe is great because the options are endless. You can use any and all of your favorite berries. For this recipe, I used whatever berries I had on hand, which consisted of a mixture of strawberries, raspberries, and some cherries. Another added bonus, you don't need any kitchen tools. Seriously, just a bowl and a spoon and you're all set!

This was actually my first go at baking with a Gluten Free flour, almond flour to be exact. They came out even better than using all-purpose flour because they were super light and moist. Also, the almond butter and almond flour give these muffins an extra pack of protein. This will help you stay fuller, longer.

The only negative is that they are so light and so tasty that I can't stop eating them. You have officially been warned!

Ingredients:

- 3/4 cup almond flour - 1/2 cup almond butter

- 3/4 cup chopped berries

- 2 eggs

- 1/4 cup maple syrup

- 1/2 teaspoon vanilla

- 3/4 teaspoon baking powder

Instructions:

Preheat your oven to 350 and grease or line 12 muffin tins.

Mix together almond butter, syrup, vanilla, and eggs. Add in flour and baking powder until well combined. Fold in berries of choice and divide equally into your tins.

Bake for 15 minutes. You can use a toothpick and insert into the center. When it comes out clean, they're done!

There's certainly no butter in this recipe, but if there was it would be salted!