Big Batch Berry Delicious Almond Flour Muffins

These awesome almond flour muffins are so good and naturally sweet. I love to make these in a giant batch to serve my friends and family, so WARNING this recipe is about 4 batches. You can always freeze leftovers if you decide not to share...just try not to eat them all in one sitting. 

When I call these a staple food at our house, I mean a STAPLE.  Currently, my hubs eats one of these every morning.  My temperamental gut likes me to rotate my foods, so I don't get the luxury of eating the same thing every day.  I love cranberries, but it is hard to find them WITHOUT the dreaded added sugar and sunflower oil.  Sooooo when Costco and Trader Joe's have organic fresh cranberries during the holidays, I stock up for the entire year.  That is usually about 12 bags.  I usually get an eyebrow raise and the obligatory question: "what are you making with so many cranberries?"  Always the same answer: "just stocking up, you know like squirrels do with their nuts."  

This recipe was originally a creation made for my nephew Hayes.  His mama is always whipping up some sort of amazing paleo nourishment for his belly.  This was his very first taste of a muffin when he was learning to chew, and it is now a family tradition.

Ingredients

8 cups blanched almond flour

16 organic eggs

1/4 cup honey

2 teaspoons baking soda

4 teaspoons apple cider vinegar

6 ounces blueberries

6 ounces cranberries 

1/3 cup water

Directions

In a medium bowl, combine almond flour and baking soda 

In a large bowl, combine eggs, honey, water and vinegar. Use a mixer and mix for 3-5 minutes until airy/frothy

Stir dry ingredients in to wet, mixing until combined

Fold blueberries and cranberries lightly

Scoop about 1/4 cup of batter at a time into a paper-lined muffin pan

Bake at 350 for 18 minutes until slightly browned around the edges