You’ve heard of banana nut muffins – but how about raspberry nut? They might just be your new favorite. Sweetened with maple syrup and raspberries, these muffins are the perfect pick me up when you need something quick and easy for breakfast. You can bake up a batch and freeze so you’ll always have them on hand.
Raspberry Nut Muffins
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 cup almond butter
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil
- 1 pint raspberries
- 1/2 cup sliced almonds
Preheat oven to 350 degrees F.
Combine flour, baking soda, baking powder, and salt in a large bowl. Sift and set aside.
Whisk vanilla, eggs, almond butter, maple syrup and coconut oil in a separate bowl. Add this to the dry ingredients and mix until combined. Fold in raspberries.
Line a muffin tin with paper liners or spray with cooking spray. Divide the batter evenly into the muffin tin. Sprinkle with almonds and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
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