Ingredients

2 cups almond meal

2 tsp baking powder

1 pinch salt

1/4 cup water

1/4 cup olive oil

1/3 cup Splenda sugar substitute

3 eggs

1 cup mixed berries (Optional)

 

Directions

Preheat oven to 180C.

Combine all ingredients except berries in a bowl. Stir until combined.

Gently fold in the berries. Spoon mixture into mini muffin tray and bake 10 – 15 minutes until golden brown and fluffy.

Makes 24 mini-muffins.