Description
Raspberry Muffins – an easy, delicious and simple raspberry muffin recipe that is perfect all year round! Whole wheat + gluten-free versions!
Ingredients
Scale
Wet Ingredients:
- 3 eggs
- 1 cup applesauce
- 1 1/2 teaspoons vanilla extract
- 1/3 cup real maple syrup
- 3 tablespoons creamy almond butter (or other nut butter)
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1 1/2 cup super-fine almond flour
- 3/4 cup cassava flour
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
Other Ingredients:
- 1 cup fresh raspberries, quartered
- 1 1/4 teaspoon lemon zest, minced
- 1 tablespoon butter (or coconut oil), melted
Instructions
- Preheat oven to 350 degrees F.
- Insert muffin liners into a muffin tin and set aside.
- Combine Wet Ingredients into a large bowl; whisk until fully combined (don’t over-mix).
- Combine Dry Ingredients into a small bowl; whisk to combine (this helps break up clumps).
- Add the Dry Ingredient mixture to the Wet Ingredient mixture; stir to combine.
- Gently fold in raspberries.
- Add lemon zest and melted butter, gently stir to combine.
- Divide mixture between 12 muffin cups.
- Feel free to add extra little chunks of raspberry on top along with some rolled oats or see the Notes for a Streusel option.
- Place in oven (middle rack) and let bake 21-23 minutes or until fully cooked.
- Remove and let sit 5-10 minutes.
- Move muffins to a cooling rack and let cool before eating.
Notes
- Storage: feel free to store on the counter in a sealed container for about 24 hours or so then I would recommend storing in the refrigerator since there are no preservatives in these.
- Whole Wheat Flour: feel free to use 1 cup whole wheat flour in place of both the almond flour and cassava flour.
- Frozen Raspberries: feel free to use frozen raspberries, but ensure they are fully thawed and gently pat dry with paper towel to remove any excess moisture.
- Streusel Topping: combine 1/3 cup whole wheat flour (or gf flour) + 1/4 cup brown sugar and mix together; add in 1-2 tablespoons softened butter + 1/4 teaspoon vanilla extract. Use fork to cut ingredients together until crumbly. Add on top of muffins before cooking – may need to cook an additional minute, but just keep an eye on them.