This weekend we’ve been refurnishing the living room. We celebrated the result with muffins made on almond flour. David’s sister is a photographer (check out her website), she came by to give us some hints and tricks for improving our food photography. It ended up with her taking the pictures herself …

Blackberry & blueberry muffins
12 medium sized muffins

2oo g almonds (blended into flour)
100 g dried coconut
1 large ripped banana
3 eggs
4 tbsp coconut oil or butter (melted)
0,5 cup (1 dl) yoghurt
10 dates
2 tsp baking powder
1 tsp vanilla powder (not sugar)
1 tsp cinnamon
a pinch of salt
2 handful of berries (we used frozen blackberries and blueberries)

Set the oven at 400°F. Mix the almonds in a blender for half a minute. Add all the other ingredients in the blender except the berries and mix for another minute. Add the berries and stir it around with a spoon. Pour it in muffin tins and bake for 12-15 minutes.

Photo by: Johanna Frenkel