How To Make Almond Flour Raspberry Muffins
Delicious almond flour muffins with bursts of sweet raspberries.
Serves:
Ingredients
- 2 cups almond flour
- 1/3 cup honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
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Preheat oven to 350 degrees F and line a muffin tin with paper liners.
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In a large bowl, whisk together almond flour, honey, baking powder, baking soda, and salt.
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In a separate bowl, beat eggs and then mix in almond milk and vanilla extract.
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Pour wet ingredients into the dry ingredients and mix until just combined.
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Fold in raspberries.
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Spoon batter into muffin cups, filling each about 2/3 of the way full.
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Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Nutrition
- Calories : 409kcal
- Total Fat : 28g
- Saturated Fat : 2g
- Cholesterol : 93mg
- Sodium : 326mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 21g
- Protein : 13g
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