A sweet, moist, and tasty muffin perfect with any fresh berry. The fruit adds natural sugars so little additional sugar is needed. Fine almond flour layers a subtle nutty flavor plus sneaks in some healthy plant protein. It’s quick to make and always a great breakfast or snack option.
- 2.5 rounded cups almond flour (very fine)
- 1/4 cup coconut sugar
- 1 1/4 t baking soda
- 3/4 t salt
- 3/4 t cinnamon
- 2 large eggs and 1 small
- 2 T and 2 t oil
- 2 T and 2 t plain yogurt
- 1 1/4 cup fresh raspberries
- 1 T almond flour
- 1 t coconut palm sugar
- Preheat oven to 425.
- Oil a 12-muffin tin.
- Mix, using a whisk, the dry ingredients, excluding the last T of flour and t of sugar.
- In a smaller bowl mix, using a whisk, the wet ingredients.
- Combine wet and dry ingredients. It’s ok if there are lumps in the dough.
- Wash raspberries. Coat with the remaining flour and sugar. This stops the color from bleeding into the muffins.
- Gently fold in raspberries.
- Spoon batter into muffin pan, filling each cup to just below the brim.
- Bake for 5 minutes, then decrease heat to 350 and continue to cook until tops of muffins are lightly golden and dry to the touch, 15-20 minutes more.
- Enjoy fresh out of the oven. Since the fruit is fresh, they are best the day of baking. If you have any left overs, then you’ll want to consume them no longer than 2 days later.
The above recipe is a slightly modified version from The Wall Street Journal Weekend Edition May 16-17, 2015.