Summer is just around the corner and we are trying to eat in a healthier way. These low carb raspberry almond muffins are just the right amount of sweet and tart for a morning muffin.
Low Carb Muffins
This recipe can be altered to use your favorite berries. I love the combination of raspberries and almond together. The muffins are moist and delicious and the raspberries hold their shape in the baking as well.
Low Carb Raspberry Almond Muffins
Ingredients
- 2 cups coconut flour
- 6 TBSP agave syrup
- 1 rounded tsp baking powder
- 4 eggs
- 2 sticks unsalted butter, room temperature
- 1 cup almond milk
- 1 tsp almond extract
- 1 -1/2 cup raspberries
Directions
- Preheat oven to 350. Line a 12 cup muffin tray with liners.
- In a mixing bowl whisk the wet ingredients until combined.
- Add in the dry ingredients until just mixed.
- Fold in the raspberries
- Divide the batter into the 12 prepared muffin tins.
- Bake at 350 for 15 – 20 minutes.
Let the muffins cool completely before serving. You can drizzle a bit of yogurt on top if you like or leave raspberry muffins as is. Completely up to your taste buds. I find that these muffins keep well in the refrigerator and then warm them up in the toaster in the morning. Delicious!
Happy Baking!
Low Carb Raspberry Almond Muffins
Instructions
- Preheat oven to 350. Line a 12 cup muffin tray with liners.
- In a mixing bowl whisk the wet ingredients until combined.
- Add in the dry ingredients until just mixed.
- Fold in the raspberries
- Divide the batter into the 12 prepared muffin tins.
- Bake at 350 for 15 – 20 minutes.
