Almond Berry Muffins

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


280g almond flour (almond meal)
4 eggs
2 teaspoons baking powder
75ml water
½ tbsp. salt
115g organic agave, maple syrup, or raw honey
110g coconut oil, melted
175g fresh or unsweetened frozen blueberries

In this recipe, almond flour is used in place of wheat flour, making these muffins gluten free and paleo.


Preheat oven to 170c.

Grease a muffin tin with coconut oil or other preferred oil.

Mix dry ingredients together in a medium size bowl. Mix wet ingredients in another bowl.

Add them together and mix well to be sure there the egg whites are well combined.

Lastly, stir in the blueberries.

Fill muffin cups about 2/3 full and bake for 15 -20 minutes, until centre is not wet.

Makes approx 14 muffins.

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