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Paleo Raspberry Almond Muffins
Nb persons: 0
Yield: 10 muffins (or 10 servings).
Preparation time:
Total time:
Source:
| Approximate cooking time: 30 minutes | |
| 1 cup | almond flour |
| ½ teaspoon | baking soda |
| ½ teaspoon | baking powder |
| ¼ teaspoon | sea salt |
| 1/2 tsp | pure almond extract |
| 3 | eggs, whisked |
| 1 cup | almond butter |
| ⅓ cup | raw honey |
| ⅓ cup | slivered almonds |
| ⅓ cup | coconut oil, melted |
| 1 cup | fresh raspberries |
Preheat your oven to 350 degrees F.
Mix all dry ingredients together in a large bowl. Set aside.
Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.
Fold in fresh raspberries.
Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).
Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.
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