November 2nd, 2024
Recipes
Raspberry Almond Flour Muffins
Valentina P
- Difficulty
•
- Time 30"
Fluffy almond flour muffins with notes of vanilla, almond, and sweet raspberry jam swirls. Grain-free, soft, and delicious.
How To MakeDiet Type: Paleo
Shopping List
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For the Muffins
- 2 cups blanched almond flour
- 1/4 cup coconut sugar
- 2 eggs
- 3 tablespoons non-dairy milk
- 2 tablespoons unsweetened applesauce
- 2 tablespoons grapeseed oil
- 2 tablespoons raspberry jam (or other favorite jam)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt For Topping
- 1/4 cup sliced almonds
- 3 tablespoons raspberry jam
Instructions
- Step 1: Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with liners, or use a silicon muffin tin.
- Step 2: In a mixing bowl, stir together all of the dry muffin ingredients: almond flour, sugar, baking soda, and salt.
- Step 3: In another bowl, stir together the wet ingredients: egg, milk, oil, applesauce, jam, vanilla extract, and almond extract.
- Step 4: Add the dry ingredients to the wet and stir until just combined. Divide the batter into muffin tins. Top each with a dollop of jam and the sliced almonds. Bake the muffins for 20 to 25 minutes, or until golden and firm to the touch. Note that for larger muffins, you may need to bake these an additional 5 minutes.
- Serve: Let the muffins cool before handling. Enjoy.
Recipe Notes
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Raspberry Almond Flour Muffins
PT30M 2 cups blanched almond flour 1/4 cup coconut sugar 2 eggs 3 tablespoons non-dairy milk 2 tablespoons unsweetened applesauce 2 tablespoons grapeseed oil 2 tablespoons raspberry jam (or other favorite jam) 1 teaspoon vanilla extract 1 teaspoon almond extract 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sliced almonds 3 tablespoons raspberry jam Gluten Free Paleo 9 Servings
Ingredients:
