Blackberry & Blueberry Muffins

Blackberry muffins
This weekend we’ve been refurnishing the living room. We celebrated the result with muffins made on almond flour. David’s sister is a photographer (check out her website), she came by to give us some hints and tricks for improving our food photography. It ended up with her taking the pictures herself …

Blackberry & Blueberry Muffins
12 medium sized muffins

2oo g raw almonds
100 g shredded coconut
1 large ripe banana
3 organic eggs
4 tbsp coconut oil or melted organic butter
1/2 cup / 125 ml plain yogurt
10 fresh soft medjool-like dates, pitted
2 tsp baking powder
1 tsp vanilla extract or ground vanilla
1/2 tsp ground cinnamon
1 pinch sea salt
2 handful of berries (we used blackberries and blueberries)

Preheat the oven to 400F / 200° C and line 12 muffin molds. Place the almonds in a food processor and pulse until you have a fine flour. Then add the rest of the ingredients (except the berries) and blend until well combined. Remove the knife-blades and add the berries, stir with a spoon to mix. Pour the batter into the muffin molds and bake for 12-15 minutes.

Photo by: Johanna Frenkel


  • These look so good! I have all the ingredients except for yogurt.. can I substitute something else for yogurt? Thanks!
  • Karen
    Good morning! I made these last night and just had one for breakfast. I followed the recipe as noted...mostly. I used frozen blueberries, but fresh blackberries. I read a comment above that made a point regarding frozen berries. Just be sure to thaw and drain the berries first. I'll try that next time. In the meantime, these have a great blend of flavors, just the right amount of sweet, and are packed with enough nutrition to start your day off right. Thank you for sharing!!! :)
  • […] These almond based muffins are only sweetened with dates and banana and a great little treat when you need an energy kick. […]

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