Almond Berry Muffins
Servings: 8 muffins
Bursting with juicy fresh berry flavor, these semi-skinny muffins will be one of your favorites right away.
- 1 cup all-purpose flour
- ½ cup almond flower
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2/3 cup sugar
- 1/3 cup Greek yogurt
- 1 tablespoon pure vanilla extract
- ¼ teaspoon almond extract
- ½ cup fresh strawberries hulled and sliced
- ½ cup fresh raspberries
Preheat the oven to 400°F (200°C). Grease the muffin pan.
In a small bowl, whisk together all the dry ingredients.
In a large mixing bowl with paddle attachment, beat the egg, sugar, Greek yogurt, vanilla and almond extracts together until well combined. Add the flour mixture and mix just until combined about a minute. Stir in strawberries and raspberries.
Spoon the batter into 8 muffin cups filling to the top. Bake for about 15-18 minutes, or until the inserted toothpick comes out clean. Cool on wire rack for about 5 minutes, and then remove the muffins from the pan to cool completely.