Flourless Blackberry Muffins with Lemon Blackberry Glaze

Categories: Recipes,Talia's Must Read,

I am going to confess that these muffins are a product of my early experimentations in the kitchen when I was still in college and I found preparing healthy treats to be one the most relaxing thing I could possibly do before an exam. There is only so long you can balance chemical equations and attempt to memorize enzymes without going crazy! Bringing out my inner chef turned out to be the perfect solution to finding calm and washing away potential pre-exam panic. My taste buds were pretty happy about this method of finding relaxation too. Thankfully, I didn’t have to panic that I was a terrible chef either, because these raw muffins actually came out really good. Make that better than good. They are creamy and nutty and satisfying all over. The best part about making this recipe is sharing the final product with friends and family. They are so pretty and I love doling them out to the hungry people in my life.

Makes 12-14 muffins


1 1/2 cups almond flour

1 cup ground flaxseeds

8 medjool dates

1 tablespoon vanilla extract

1 cup fresh or frozen, defrosted blackberries

1 teaspoon cinnamon


3 tablespoons raw, unsalted cashew butter

½ cup frozen blackberries, defrosted (add the blackberry juice from the defrosted blackberries too!)

2 tablespoons lemon juice

2 tablespoons maple syrup

1 teaspoon Stevia or 1 more tablespoon maple syrup

Save handful blackberries for garnish

To make the muffins, place the almond flour in a large bowl with the ground flaxseeds and cinnamon. Pit the dates and add them to the bowl with the almonds and flaxseeds. The softer the date the better. Defrost blackberries if you are using frozen and add the blackberries to the bowl. Using clean or gloved hands, blend the mixture together to form a large doughy ball. Make sure that the dates and blackberries are evenly blended in with the nuts.

Gather a muffin pan and place paper muffin cups into each muffin cubby. Using a spoon, make tablespoon sized discs using the nut-date dough and place each disc into muffin cups. Make sure that the discs are relatively flat so you can place the glaze on top.

Set the muffins aside and place all glaze ingredients into a blender. Blend until smooth and creamy. Using a spoon, pour a dollop of the glaze on top of each disc in the muffin pan. Once this is done, place one blackberry on top of each cupcake for garnish. Place in the refrigerator for a few hours and they will be wonderfully chilled. You can eat immediately, but I like them a bit hardened after they’ve spent some time in the fridge. They are pretty, but I like them in my mouth better than on my table!


  1. David Sparks says:

    Can you put your recipes on Pinterest and provide a link to pin them? I find that this is easiest way to store recipes that I collect. Thank you.

  2. These sound delicious, Talia! The glaze looks particularly luscious.

  3. Kara says:

    These muffins are fantastic. They are easy to prepare and are delicious. Thank you for sharing your recipe.

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