Healthy Raspberry Muffins are tender, fluffy and studded with juicy raspberries! They're dairy and gluten-free with no refined sugar and they come together in one bowl!
1cupraspberries`fresh or frozen (see notes for frozen)
Instructions
Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.
Place the eggs, oil, maple syrup, milk, and vanilla in a large bowl and whisk until well incorporated.
2 large eggs, 1/3 cup olive oil, 1/3 cup maple syrup, 1/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
Add the almond flour, oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until fully combined and no lumps remain. Fold in the raspberries.
1 cup almond flour, 1 cup oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup raspberries`
Divide the muffin batter evenly between the (12) muffin cups and bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
Remove from heat and place the raspberry muffins on a wire rack to cool in the pan for 10 minutes. Remove from the pan and cool completely on the wire rack. Enjoy!
Notes
Pro tip: Use finely ground almond flour for best results. Do not substitute with almond meal as it contains the skin of the almonds and will lend a grainy texture.
If using frozen raspberries, there's no need to thaw them.
Store in an air tight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Raspberry muffins may be frozen for up to 3 months.