Paleo Raspberry Almond Muffins

Raspberry Almond Muffins

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Serves: 18

Ingredients

• 6 large eggs
• 1/3 cup coconut milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 8 tablespoons (1 stick) unsalted butter, melted
• 3/4 cup plus 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon celtic sea salt
• 1/2 cup applesauce
• 1 1/2 cup frozen raspberries (no need to thaw)

Process

1. Preheat oven to 375ºF and adjust rack to middle position
2. Line muffin pan with muffin liners
3. Whisk eggs, coconut milk, honey, vanilla, almond extract and butter in a large mixing bowl
4. Sift coconut flour, baking powder, baking soda, and salt over a medium bowl
5. Add wet ingredients to dry ingredients and whisk until no lumps remain
6. Fold in applesauce and then fold in raspberries
7. Spoon batter into muffin cups and bake for 18 minutes, or until lightly brown on top
8. Store muffins in an airtight container for 3 days.