Almond Berry Muffins

With this versatile recipe, use any of your favourite fruit combinations. For sweeter fruit, the amount of sugar can be reduced to ¾ cup or ½ cup. Almond Hazelnut Butter is a great alternative to Almond Butter in these protein-packed muffins.

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Yield: 12 Large Muffins

INGREDIENTS

• ⅓ cup butter or coconut oil, melted

• 1 cup sugar

• 2 large eggs

• ½ cup Nuts to You Almond Butter Smooth

• ½ cup yogurt or sour cream

• ½ tsp almond extract

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 2 cups fresh or frozen berries

• ¼ cup slivered or sliced almonds

INSTRUCTIONS

1. Preheat oven to 400ºF and line a muffin tin with liners.

2. In a mixing bowl, combine melted butter or oil, sugar, eggs, almond butter, yogurt or sour cream and almond extract. Whisk together until fully combined.

3. In a large mixing bowl, whisk together flour, baking powder and salt. Add berries and toss until they are coated.

4. Add wet ingredients to dry, and fold to combine. Do not over-mix, a few clumps of flour can remain.

5. Divide evenly into muffin cups. Sprinkle almonds on top.

6. Bake for 20 to 22 minutes or until a toothpick comes out clean when inserted. Remove from oven and let cool.

Print

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