Instructions

1. Preheat oven to 350 degrees and insert paper muffin cups into muffin pan
2. Mix dry ingredients, almond flour, baking soda, and salt in a medium sized bowl
3. Mix wet ingredients in a separate bowl, eggs, lemon juice, and honey.
4. Slowly mix the wet ingredients into the dry ingredients.
5. Wash berries thoroughly and pat dry. If you have large blackberries you can slice them in two or even quarter them. If they are small leave them whole for baking.
6. Mash the ripe banana and then slowly fold the blackberries and mashed banana to the mix.
7. Scoop batter into prepared muffin tins to about 2/3 full.
8. Bake for 20-23 minutes and remove when tester comes out clean.
9. Remove from oven and let muffins cool in pan for about 5 minutes and then cool on a wire rack.
10. These muffins will be good at room temperature for 2 days and then should be stored in fridge for up to a week

• Servings : 12
• Ready in : 45 Minutes
• Recipe Type : BreadsBreakfastsDessertsSCD RecipesSnacks