Preheat conventional oven to 350 degrees.
Prepare a 12 cup standard muffin pan with liners or a quick spray of avocado oil. (Costco and Amazon)
2 cups almond flour
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup melted butter
3 lightly beaten eggs
1 tsp. vanilla
zest of 1 fresh lemon (yellow only, white pith is bitter)
1 cup fresh or frozen berries (no need to defrost)
your choice of sweetener, equivalent of 1/4 cup of agave
In a large mixing bowl, whisk almond flour, salt, baking soda. Whisk it well.
Make a little well in the center and add in sweetener, eggs, vanilla, and lemon zest.
Fold together with a rubber spatula until carefully blended.
Fold in berries. I usually save out 12 berries, one to top each muffin.
Bake for 18 to 24 minutes or until center is set. I rotate pan halfway through baking.
Allow to cool for 15 minutes before removing from pan.
Remove carefully, these are a little more fragile than typical muffins.