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–+ servings

Raspberry Almond Muffins Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 180 kcal

Ingredients 

Main Ingredients

  • 2 cups almond flour
  • ½ cup coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix almond flour, coconut sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together eggs, melted coconut oil, and vanilla extract.
  4. Combine wet and dry ingredients, then gently fold in raspberries.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 100mg | Potassium: 150mg | Fiber: 3g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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