blackberry vanilla almond muffins, two ways

Yes, more muffins. You're not complaining, are you??? By the way, please forgive the lack of pics around here, and the less-than-superb quality on this one -- our camera went kaput, so all I have is an ipod.

Whether you make these whole wheat or gluten-free, they make you think you're indulging in a decadent treat, when really you're giving yourself a whole host of nutrition. As long as you don't eat five in one sitting.

Whole Wheat Version
1 cup whole wheat flour
1/2 cup almond flour/meal (you can make your own in a blender or food processor)
1/2 cup blanched slivered almonds
2 T brown sugar
1 t baking soda
2 eggs
1/2 cup applesauce
1/2 cup oil
1/3 cup milk
1 T vanilla
4-6 oz. fresh blackberries, rinsed & dried
12 whole almonds, for garnish

Gluten-Free Version
1/2 cup almond flour/meal
1/2 cup sorghum flour
1/4 cup sweet white rice flour
1/4 cup tapioca flour
1 t xantham or guar gum
1 t baking soda
2 T baking powder
1/2 blanched slivered almonds
2 eggs
1/3 cup applesauce
1/3 cup milk
3/4 oil
1 T vanilla
4-6 oz. fresh blackberries, rinsed & dried
12 whole almonds, for garnish

FOR BOTH VERSIONS:
1. Preheat oven to 350. Line or grease 12 regular-size muffin cups.
2. Measure all ingredients, except blackberries & whole almonds, into large mixing bowl.
3. Beat on low for 30 seconds. Scrape down; beat on high for 2 minutes more.
4. Using a rubber spatula, gently fold in blackberries.
5. Spoon into muffin cups. Using an ice cream scoop or 2 soup spoons (1 for scooping, 1 for scraping) makes this easy.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

*Whole wheat muffins should be refrigerated in an air-tight container for up to 1 week, or frozen for up to 2 months.
**Gluten-free muffins should be stored in an air-tight container in a cool, dry place for up to 1 week, or frozen for up to 1 month.