Almond Raspberry Muffins

Servings: 8-10

Directions

1. Preheat your oven to 350 F.

2. Mix all dry ingredients together in a large bowl. Set aside.

3. Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.

4. Fold in fresh raspberries.

5. Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).

6. Bake for 15-20 minutes or until golden brown and set all the way through. (A toothpick can be inserted into these muffins, but might be moister than typical wheat-flour muffins.) Watch muffins to be sure they do not overcook.

Ingredients

• 1 c. almond flour

• ½ tsp. baking soda

• ½ tsp. baking powder

• ¼ tsp. sea salt

• ½ tsp almond extract

• 3 large eggs, whisked

• 1 c. almond butter

• 1/3 c. honey, raw if possible

• 1/3 c. slivered almonds

• 1/3 c. coconut oil, melted

• 1 c. raspberries, fresh