Step 1

Pre-heat oven to 350 and line 12 muffin tins with baking cups.

Step 2

In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.

Step 3

With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.

Step 4

Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.

Step 5

Remove bowl from mixer and use a rubber spatula to gently fold in the berries.

Step 6

Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.

Step 7

Bake for 25 minutes then let cool on a cooling rack.