Ingredients

• 2 large eggs
• 1/3 cup plain whole milk yogurt (or plain whole milk kefir)
• 1/4 cup pure maple syrup (see *note below)
• 1 1/2 tsp pure vanilla extract
• 2 1/2 cups blanched almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• **Fresh strawberries and blueberries (fresh raspberries are also a delicious option!)

Instructions

1. Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside. In a small bowl, add about 4-5 diced fresh strawberries and about a handful of whole fresh blueberries; set aside.
2. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, salt and baking soda until well incorporated.
3. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
4. Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
5. Bake for approximately 26-30 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!

Notes

Ingredients

• 2 1/2 cups blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup pure honey (we prefer clover honey, as it's mild flavor makes it a perfect choice for baking)
• 3 tbsp coconut oil
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups. In a small bowl, mix almond flour, baking soda and salt. In a large bowl, whisk melted coconut oil and honey until well combined. Then, whisk the eggs and vanilla into the coconut oil and honey mixture until well blended. Add dry ingredients to wet and whisk until well combined.
2. Add one large spoonful of batter to prepared muffins cups. Lift muffin pan with both hands and evenly tap bottom of the pan on the counter to flatten batter. Then add a sprinkling of your favorite fresh fruit. Top with another large spoonful of batter, tap pan to flatten batter. Top with more fresh fruit. Bake 25-28 minutes, until muffins are slightly golden and a toothpick inserted comes out clean. Allow to cool five minutes in muffin pan before serving.

Ingredients

• 2 1/2 cups blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 tbsp butter, melted (or ghee, or melted coconut oil)
• 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
• 2 tbsp pure coconut milk (room temperature is best)
• 2 large eggs (room temperature is best)
• 1/4 tsp apple cider vinegar

Instructions

1. Preheat oven to 350 degrees. In a medium bowl, combine almond flour, baking soda and salt.
2. In a small bowl, whisk together melted butter (or coconut oil) and honey, until smooth. Add the coconut milk, eggs and vinegar, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
3. For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a baking sheet lined with parchment paper, placing the biscuits approximately two-inches apart.
4. For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.
5. Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter, raw honey or homemade jam.

Notes

Ingredients

• 1/2 cup organic coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 4 large eggs
• 1/2 cup butter, melted (or coconut oil)
• 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
• 1/8 tsp pure lemon extract
• 2 heaping tbsp fresh organic lemon zest (about 2 lemons)
• 1 tbsp poppy seeds

Instructions

1. Preheat oven to 350 degrees. In a medium bowl, combine coconut flour, baking soda and salt. In a smaller bowl, whisk together melted butter and honey. Then blend in eggs and lemon extract, until well combined.
2. Add the wet ingredients to the dry, thoroughly whisking together until smooth. Then whisk in lemon zest and poppy seeds. Spoon batter into a 24-cup mini-muffin tin lined with mini-muffin baking cups. Bake 8-10 minutes, until golden and a toothpick inserted in center comes out clean. (Recipe inspired by Delicious Living magazine.)