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+ servings

Raspberry Nut Muffins

Course Breakfast, Snack
Cuisine Paleo
Prep Time 40 minutes
Total Time 40 minutes
Servings 12


  • 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


  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking soda, baking powder,  and salt in a large bowl. Sift and set aside.
  3. 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.
  4. 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.