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


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 to the dry ingredients and mix well to be sure there the egg whites are well mixed. 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.

Explore our product range