Easy raspberry muffin recipe
a yummy fiber-loaded treat
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
Ingredients
Scale
- 10.5 oz./300 gram almond meal
- 2 teaspoons (gluten-free) baking powder
- 4 eggs
- 7 oz./200 gram raspberries
- 4 tablespoons honey or pure maple syrup
- 4 tablespoons cold pressed coconut oil
- some ginger grated
Instructions
- Mix almond meal and baking powder in a large bowl
- Add oil, eggs, ginger and honey or maple syrup
- Fold in the raspberries last
- Spoon into paper-lined muffin tins
- Preheat Oven to to 350 F/180 °C
- Bake until golden and cooked (ca. 35 minutes)
Notes
- Additional Tip: You may also use frozen raspberries, but make sure to thaw them one hour before to remove excess water.
Nutrition
- Serving Size: 12