This raspberry flax and almond flour muffins recipe is perfect for breakfast, hot out of the toaster oven, smeared with butter and honey. I’ve been known to eat three at a time, then moan in delight. There is no flour or grains in these little nuggets of heartiness.
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Stephanie Stiavetti
2cupsraspberriesfresh or frozen
1 1/2teaspoonslemon juice
1 1/2cupfinely ground almond flour(I use Bob’s Red Mill)
Heat oven to 325°F (163°C). Line a muffin pan with paper cupcake liners.
In a small pot, mix berries, water, and lemon juice. Simmer over medium-low heat until the berries have released their juice and the liquid has thickened up a bit, which should take about 15 minutes. Stir occasionally to keep berries from sticking to the bottom of the pan and burning. Remove from heat and allow to cool.
In a medium-sized bowl, combine almond flour, flax meal, baking soda, ginger, cinnamon, and salt. Mix well.
In a large bowl, combine the berries, vanilla, honey, agave nectar, and eggs, whisking gently until well mixed. Add the dry ingredients to the wet ingredients, stirring well. Fill baking cups about 2/3 full.
Slide the muffin tins into the oven, baking for 25 minutes, or until the tops are firm and just beginning to brown around the edges. Allow to cool 5 minutes before eating. Serve with fresh butter and more honey, if you like then extra sweet.