Step 1

Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.

Step 2

In a medium sized mixing bowl, whisk together the almond flour, tapioca starch, cardamom, sea salt, baking powder, and baking soda until no lumps of almond flour remain.

Step 3

Add the blackberries to the bowl, and fold them in being careful not to crush them too much.

Step 4

Then add the maple syrup, eggs, melted ghee/coconut oil, and vanilla extract, and mix just to combine.

Step 5

Portion the batter evenly across the 12 muffin cups.

Step 6

Bake until puffed, golden brown, and a toothpick inserted into the middle comes out clean, 18-22 minutes.

Step 7

Place the muffins on a cooling rack for about 10 minutes before removing the muffins from the tin, being careful not to burn yourself.

Step 8

Serve warm!