Lemon Berry Muffin-Tops (clean, gluten-free, diabetic-friendly)

Top of the muffin to you! With the intention of making scones I came up with with these bad boys. I've had a bag of cashew flour since Christmas and I thought it would make a sweet, nutty scone. What I discovered instead was a soft, sweet,yummy, treat very reminiscent of the top of a muffin (the very best part!). So bake, eat and enjoy, without fear of getting your very own muffin-top;)

Ingredients:
-2 cups of cashew flour(almond flour probably works too)
-1/4 teaspoon sea salt
-3/4 teaspoon baking soda
-1/2 tablespoon lemon zest
-1/2 teaspoon vanilla extract
-1 large egg
-1/4 cup date syrup(or 3tbsps honey/maple syrup)
-1 tablespoon grass-fed butter(optional)
-1 cup frozen berries

Directions: Preheat oven to 375F. Grease baking sheet. Combine dry ingredients in a bowl, then mix in wet, and fold in berries. Then you can form the dough into two disks about 1 inch thick and bake for 25 minutes(until toothpick comes out clean, you may have to cover with aluminum foil after 15min) or spoon onto cookie sheet in the shape of cookies (I got a dozen) and bake for 15-20 mins. Enjoy warm or cold:)
 *also delicious as actual muffins too!