Breakfast for me has always been a happy alternation between oatmeal and eggs. Both satisfying and simple but not always my favorite to whip together when I’m half awake. Sometimes what I really want to do is just grab a muffin. And is it too much to ask for that muffin to be more nutrient dense than your run of the mill cupcake-disguised-as-a-muffin situation? I say, heck no! Here is a recipe that brings plenty of feel-good nutrients together to carry you through your morning while still fully satisfying your muffin craving. The blackberries and orange flavors are so bright and refreshing and the streusel topping makes them feel EXTRA. Whip them up on a Sunday and grab them from the fridge and enjoy while you sip on your coffee throughout the week. Zero regrets.
Blackberry + Orange Almond Flour Muffins
Streusel Topping
1/2 cup almond flour
1 tablespoon coconut oil, melted
1 tablespoon maple syrup
Muffins
2 1/2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons ground flaxseed
3/4 cup warm water
1/3 cup coconut oil, melted
2/3 cup maple syrup
2 tablespoons grated orange zest
1 tablespoon fresh orange juice
2 tablespoons vanilla extract
5 ounces blackberries
Preheat oven to 350 degrees. Grease a baking sheet for your streusel. Then either spray a muffin tin with non-stick spray or line with paper liners. I generally don’t have paper liners on hand so I just bake them directly in the pan and they turn out totally fine.
The streusel
Combine the almond flour, coconut oil, and maple syrup in a small bowl. Crumble the mixture onto the greased baking sheet and baking for about 18 minutes or until the streusel begins to brown. Remove from the oven and set aside.
The muffins
In a small bowl whisk together the ground flaxseed and warm water. Set aside and allow to gel together. In a large bowl, whisk together the almond flour, baking soda, and salt. In a separate bowl combine the flaxseed-water mixture, coconut oil, maple syrup, orange zest, orange juice, and vanilla. Mix the wet and dry ingredients together until you have a smooth batter. Fold the blackberries into the batter. Scoop the batter into 8-10 muffin tins depending on how full you like them. Sprinkle the streusel on the muffins and bake for 23-26 minutes. Remove the muffins from the oven and allow to cool completely. Store in a sealed container in the fridge for up to 5 days. Reheating before eating is completely optional, but my preference.
