- 0.75 cups All-Purpose Flour
- 0.5 cups Almond Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.25 cups Milk (I use Almond Milk)
- 0.5 cups Real Maple Syrup
- 2 Eggs
- 0.25 cup, softened Virgin Coconut Oil
- 1 teaspoon Pure Vanilla Extract
- 1 cup (fresh or frozen) Berries
Cream Cheese Frosting
- 8 ounces, softened Cream Cheese
- 1 Lemon
- 2 cups Powdered Sugar
I love making muffins!
They are easy to make, individual size and perfect for any party!
Besides chocolate, I’m a sucker for anything berry.
The blend of all-purpose and almond flour in this recipe is a game changer. It results in a lighter muffin with a hint of almond.
Use any fruit or berries you have on hand to make these muffins. And yes, chocolate chips work as well! I know you were wondering 🙂
Mix Dry Ingredients
First, preheat your oven to 350°F and line your muffin in with cupcake/muffin liners.
In a large bowl, combine the all-purpose flour, almond flour, baking powder and salt. Mix then set aside.
Mix Wet Ingredients
In a second bowl or large measuring cup, combine the warm (not hot) milk, maple syrup, and 2 whole eggs, mix well then add the softened or melted coconut oil and real vanilla extract.
Mix again and set aside.
Combine Wet and Dry Ingredients
Add the wet mixture to the dry and mix well until all of the dry bits are absorbed and the batter is lump free.
Scoop and Bake
Fill up the muffin tin with the batter. You can fill it almost all the way to the top then bake at 350°F for 25 to 27 minutes.
Make The Cream Cheese Frosting
The muffins are delicious on their own but if you want to take them to the next level, make this cream cheese frosting.
In a large bowl combine the softened cream cheese, sifted powdered sugar, the zest of 1 lemon and 1 tablespoon of lemon juice.
Mix well until the frosting is creamy and lump-free.
Add the frosting to a ziplock bag or piping bag then refrigerate while the muffins finish baking.
Once the muffins come out of the oven and completely cool to touch, frost them and add some fresh berries on top.