Leaving the house on an empty stomach is a thing of the past if you have a batch of these delicious Keto Triple Berry Muffins ready and waiting!
I never quite understood how people can skip breakfast and manage on a cup of coffee. Personally, if I start my day on an empty stomach, it’s a recipe for disaster. I either won’t be able to think straight or give in to temptation and eat something unhealthy halfway through the morning. Don’t get me wrong. You won’t catch me scrambling eggs on a busy weekday morning, but you can bet that my fridge is always stocked with grab-and-go treats I can eat on the way to work.
Take these moist and tender triple berry muffins, for example. Made with a medley of frozen berries (which I always keep on hand for smoothies), these fruity bites of joy are as wholesome as they are delicious. Because they store so well, I can rest assured that I’ll always have something nutritious to start my day off on the right foot. Kids love them, too! So go ahead and whip up a batch. The next time you’re rushing out the door, you’ll be so glad you did.
Tasty variations
This muffin recipe is perfect for tweaking, whether by switching up the fruit or playing with the basic flavors. I love making them with blueberries and lemon zest, for example, but another great combination is raspberries and finely chopped pistachios. Instead of vanilla extract, you can try adding almond extract. And why not garnish the muffins with almond slivers before baking? Don’t be afraid to get creative and do a little experimenting!
How do I store leftovers?
These muffins should be stored in an airtight container in the fridge, where they will last up to 7 days. You can also freeze them in a freezer-safe container or Ziploc bag (double-wrapped in plastic for best results) for up to 3 months. The muffins will thaw quickly at room temperature.
Similar recipes to try
Why not spend Sunday afternoon baking some muffins to enjoy the whole week as an easy breakfast or tasty snack? These Keto Lemon-Poppyseed Muffins taste bright and zesty. They’re perfect for bleak winter mornings when you could use a little sunshine on your plate! If you love the aroma and subtly sweet taste of banana bread, try these lovely Keto Banana Muffins With Walnuts. I sometimes add a cream cheese frosting and serve them for dessert. And when summer rolls around, these Low-Carb Strawberry Shortcake Muffins are a fine way to make use of one of the season’s most delicious fruits!
Keto Triple Berry Muffins
Ingredients
- 1 3/4 cups almond flour
- 1/4 cup sweetener of choice
- 1 1/4 teaspoons baking powder
- 3 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar-free vanilla syrup
- 8 tablespoons butter melted
- 1 cup frozen berry medley
Instructions
- Preheat the oven to 350°F. Line a muffin pan with liners and set it aside.
- In a large bowl, combine the almond flour, sweetener, and baking powder, and whisk out lumps.
- In a separate bowl or large measuring cup, whisk eggs, vanilla extract, vanilla syrup, and butter.
- Add wet ingredients to dry ingredients and stir until well combined.
- Fold in frozen berries. Your batter may become very thick from the frozen berries.
- Divide batter equally between the muffin liners. Bake 12-15 minutes until the muffins are set and the tops are golden brown.
Leave a Comment