Heat the oven to 350 and place a mini muffin/cupcake liner in each opening in your pans.

Stir or sift the almond flour so that it is loose when you measure it - don't hard pack it into the measuring cups.

Mix the dry ingredients with the almond flour, and then stir in the blackberries until they are coated.

Mix the wet ingredients with a whisk and then stir them into the dry ingredients with a wooden spoon.

Use a tablespoon to spoon the batter into the mini muffin cup liners so that the batter reaches to be nearly level with the top of the liner.

Place a blackberry in the middle of each mini muffin.

Optional: sprinkle with some additional unsweetened coconut.

Bake for approximately 12-15 minutes until the tops are lightly browned. Remove from the oven and let cool in the pan for 5-10 minutes.

Enjoy warm, or refrigerate for up to 3 days.

For full sized muffins, increase the baking time to about 25-30 minutes. Should yield approximately 12 full sized muffins.