Raspberry Muffins Recipe
Raspberry Muffins - an easy, delicious and simple raspberry muffin recipe that is perfect all year round! Whole wheat + gluten-free versions!
Ingredients
Wet Ingredients:
- 3 eggs
- 1 cup applesauce
- ⅓ cup real maple syrup
- 3 tablespoons creamy almond butter or other nut butter
- 1 ½ teaspoons vanilla extract
Dry Ingredients:
- 1 ½ cups super-fine almond flour
- ¾ cup cassava flour
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Other Ingredients:
- 1 cup fresh raspberries quartered
- 1 ¼ teaspoons lemon zest minced
- 1 tablespoon butter or coconut oil, melted
Instructions
- Prep: Preheat oven to 350℉. Insert muffin liners into a muffin tin and set aside.
- Wet Ingredients: In a large bowl, add 3 eggs, 1 cup applesauce, ⅓ cup real maple syrup, 3 tablespoons creamy almond butter, and 1 ½ teaspoons vanilla extract; whisk until fully combined (don't over-mix).
- Dry Ingredients: In a separate small bowl, add 1 ½ cups super-fine almond flour, ¾ cup cassava flour, 1 tablespoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon baking soda; whisk to combine (this helps break up clumps).
- Combine: Add the Dry Ingredient mixture to the Wet Ingredient mixture; stir to combine. Gently fold in 1 cup fresh raspberries. Add 1 ¼ teaspoons lemon zest and melted butter, gently stir to combine.
- Bake: 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.
- Cool + Serve: 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.
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 168mg | Potassium: 101mg | Fiber: 3g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
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