Sweet, tart raspberries baked into vanilla-scented muffins make for an excellent rainy-day treat. Serve these for breakfast, at brunch, or for an afternoon tea—they’ll make a delightfully sweet indulgence you’ll return to again and again. For best results, use frozen, unsweetened raspberries (don’t thaw); fresh are very delicate and will break down when you mix them into the batter. Serve these warm with some unsalted, grass-fed butter for a scrumptious, Paleo-style delight.
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
• 1 cup frozen raspberries
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, baking soda, and salt. Set aside.
3. In a mixing bowl, beat the eggs with the coconut oil, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined. Fold in the frozen raspberries, being careful not to break them down too much.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
6. Makes 1 dozen muffins.
