Ingredients:

  • 1.5 cups (180g) almond flour (super-fine)
  • 1 cup (90g) gluten-free oat flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1g) fine sea salt
  • 1 tsp (2g) ground cinnamon
  • 0.33 cup (80ml) maple syrup
  • 0.33 cup (80ml) melted coconut oil
  • 2 large eggs
  • 0.5 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (6g) fresh lemon zest
  • 1.5 cups (225g) fresh mulberries
  • 1 tbsp (12g) coarse sparkling sugar

Instructions:

  1. Preheat oven to 425°F (218°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a small bowl, toss fresh mulberries with one tablespoon of the oat flour to prevent sinking.
  3. In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, salt, and cinnamon until no clumps remain.
  4. Create a well in the center of the dry ingredients and pour in the maple syrup, melted coconut oil, eggs, almond milk, vanilla, and lemon zest.
  5. Stir with a spatula until just combined, taking care not to over-mix.
  6. Gently fold in the floured mulberries until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups and sprinkle the tops with coarse sparkling sugar.
  8. Place in the oven and immediately lower the temperature to 350°F (175°C).
  9. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.