Okay, admittedly I’m on a bit of a scone kick. I can’t help myself with my recent discovery of Lucy’s amazing almond flour and all the fresh, organic berries Southern California has to offer.
A note about Lucy’s and other small businesses. No, it won’t arrive two days later by drone, but you can be happy you are patronizing a small business. The flour is extremely well processed and is lighter and rises better than anything else I’ve found out there. Thanks to my friend Erika for introducing me to it. Incidentally, after a phone call to place my order, I got my delivery three days later.
These freeze beautifully, but like most baked goods, are best five minutes out of the oven. Slather with butter or jam, or just eat on their own for a quick and easy breakfast or a nutritious afternoon snack.
Prep time: 10 minutes
Total time: 30 minutes
Yield: 15 muffins
Special equipment: ice cream scooper and parchment paper (if desired)
4 c. almond flour
1 1/2 tsp. baking soda
3/4 tsp. salt
3 eggs (I use 3 extra large or 4 large)
1/3 c. agave, honey or maple syrup
1 large, very ripe banana, mashed
1/3 c. fresh blueberries
1/3 c. fresh raspberries
1/3 c. fresh strawberries, trimmed and sliced into pieces the size of blueberries
- Preheat oven to 350 degrees.
- Mix almond flour, baking soda and salt together.
- In a separate bowl, whisk eggs and agave until thoroughly combined.
- Add wet ingredients to dry and mix.
- Add mashed banana and mix.
- Fold fresh berries into batter by hand until combined.
- With ice cream scooper, place scoop onto parchment paper lined (or oiled) baking sheets.
- Bake for 18-20 minutes or until a toothpick comes out clean.