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Preparation Time: 20 minutes
Cook Time: 25 minutes
Servings: 12
Ingredients
for the blackberry filling
1/4 teaspoon xanthan gum
1 tablespoon juiced lime
1 cup fresh blackberries
2 tablespoons water
3 tablespoons granulated stevia
for the muffin dough
1/4 cup melted butter
1/4 cup almond milk, unsweetened
1/2 teaspoon sea salt
1/2 teaspoon lime extract
3/4 cup granulated stevia
1 teaspoon vanilla extract
1 teaspoon fresh lime zest
1 teaspoon grain less baking powder
2 1/2 cups fine almond flour
4 big eggs
Instructions
for the blackberry filling
1. Using a sauce pan, add in the xanthan gum, sweetener and whisk together.
2. Add in the juiced lime and water bit by bits continually stirring.
3. Add in the blackberries and stir then place the pan over medium low heat and simmer occasionally stirring.
4. Reduce the heat to low and continue to stir for 10 minutes till the berries are broken up then take off the heat to cool.
for the muffin dough
5. Heat the oven up to 350°F then line the muffin pan with muffin liners.
6. With a medium sized mixing bowl, add in the sweetener, almond flour, sea salt, lime zest and baking powder then whisk together.
7. With another mixing bowl, add in almond milk, eggs, lime extract, vanilla extract then whisk and add the butter in while whisking.
8. Gently add the almond milk mixture into the almond flour mix while stirring to combine.
9. Scoop the dough into the lined muffin tins to about 1/3 full then create a hole in the center of the batter.
10. Add a spoonful of the blackberry jam into the hole evenly round all the tins.
11. Use the remaining batter to top the blackberry jam until 2/3 full and spread to the edges of the cups.
12. Fit the tins into the oven and bake for 25-30 minutes.
13. Serve and enjoy or refrigerate for later.
Nutrition Information
Calories: 199 | Fat: 17g | Protein: 7g | Carbs: 4g | Fiber: 3g
