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Low Carb Mixed Berry Muffins

You’ll need;

2 tsp vanilla extract

1 cup plain greek yogurt

4 eggs

3 1/2 cups almond flour

2 tsp baking power

2 tbsp sugar substitute

1/2 cup raspberry’s

1/2 cup blueberries

a few blackberries for topping

First mix dry ingredients together. Then in separate bowl mix wet ingredients. Then mix together until smooth. Add the berries last and stir in carefully so you don’t smoosh the berries. In muffin tin, place muffin cups that are filled to top with batter, top each muffin with either a sliced strawberry or blackberry. Then bake for 20-25 minutes @350 until tops began to turn golden brown. To store up to a week let fully cook then keep in air tight container or zip lock bag. Enjoy!

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