Raspberry Baker Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 6 muffins
Ingredients
  • 2 cups fresh raspberries
  • 2 cups oat flour
  • ½ cup almond flour
  • ½ cup raw honey + 1 tbsp
  • 2 large eggs
  • ¼ cut organic unsalted butter, melted
  • 1 cup unsweetened almond milk
  • 1½ tsp vanilla extract
  • 2½ tsp baking powder
  • 1 tsp sea salt
  • Topping
  • ¼ cup coconut sugar
  • zest of 1 lemon
Instructions
  1. For the topping combine and mix the coconut sugar and lemon zest in a small bowl and set aside.
  2. Add the raspberries to a sauce pan with 1 tbsp honey on medium high heat. Cook and stir until the raspberries are broken down leaving some chunks. Remove from heat and set aside to cool to room temperature.
  3. Preheat oven to 350 degrees.
  4. Add all the dry ingredients to a large bowl and swift until combined. Add all the wet ingredients to a medium sized bowl and whisk until combined. Add the wet ingredients to the dry ingredients and mix with a spoon until smooth. Add the raspberry mixture and mix well.
  5. Grease a baker muffin tin and fill each cup up to the top. Sprinkle each muffin with the sugar and lemon mixture and bake for 60-65 minutes or until a toothpick comes out clean.
Notes
If you do not have a baker sized muffin tin you can use a normal sized muffin tin. The cooking time will be less (at least half).
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/04/03/raspberry-baker-muffins/