I have been intermittent fasting for a while, but since past few weeks I feel super hungry in the morning. So I was looking forward to eat something that is filling, delicious and easy to make in the morning to curb my very breakfast sweet tooth. These Almond - Raspberry breakfast muffins are perfect for me and I am sure you guys will love it too. I have adapted this recipe from the book Well+Good Cookbook.
These breakfast muffins are gluten-free as we use blanched almond flour to make them. They are super light, healthy and so delicious. I am using maple syrup for this recipe, but feel free to substitute any sweetener of your choice.
Almond - Raspberry Breakfast Muffins Sugar-Free?
Yes, these breakfast muffins are sugar-free. Feel free to use any sweetener you like. I am using Maple Syrup for this recipe, but feel free to substitute it with honey, just date syrup or coconut palm sugar.
Are these Breakfast Muffins Gluten- Free?
These delicious muffins are made using blanched almond flour. Blanched Almond Flour makes these muffins naturally gluten free and easy to digest.
Are these Breakfast Muffins Vegan?
These are not vegan, but you can substitute eggs with unsweetened plain apple sauce. This recipe calls for 2 large eggs, so you can use 1/2 cup of apple sauce to make them vegan.
Step - by - Step Recipe for Almond - Raspberry Breakfast Muffins
- Preheat the oven at 350F/ 180C. Line the muffin tin with muffin liners.
- In a mixing bowl, add coconut oil.
- Add 2 large eggs. To make this vegan add 1/2 cup Apple Sauce. Whisk thoroughly until the eggs are well beaten and fluffy.
- Now add nut milk (I used oat milk) ,vanilla extract, almond extract and apple cider vinegar.
- Next goes in the sweetener of your choice. I am using maple syrup here.
- Now add in salt, almond flour and baking soda. Combine everything well.
- In goes fresh or frozen raspberries. Fold them evenly using a spatula. Make sure they don't crush/break.
- Use 1/4 cup measuring cup to fill the muffin liners.
- Place the muffin tin in the oven on 350F for 15 mins. Then turn the muffin tin on the other side, bake it for another 15 mins. Bake them until crisp golden on the top.
- Take the tooth pick, insert in the center of the muffin, if it comes out clean, they are done.
Equipment
- Oven
Ingredients
- 1/4 Cup Melted Coconut Oil
- 2 Large Eggs Substitute 1/2 Cup Plain Unsweetened Apple Sauce to make these Vegan
- 6 Tbsp Oat Milk (Any Nut Milk)
- 1 Tbsp Vanilla Extract
- 1/2 Tsp Almond Extract (optional)
- 1 Tsp Apple Cider Vinegar
- 1/4 Cup + 2 Tbsp Maple Syrup
- 1/2 Tsp Sea Salt
- 2 Cups Almond Flour
- 1/2 Tsp Baking Soda
- 1 Cup Fresh/ Frozen Raspberries
Instructions
- Preheat the oven at 350F/ 180C. Line the muffin tin with muffin liners.
- In a mixing bowl, add coconut oil.
- Add 2 large eggs. To make this vegan add 1/2 cup Apple Sauce. Whisk thoroughly until the eggs are well beaten and fluffy.
- Next goes in the sweetener of your choice. I am using maple syrup here.
- Now add in salt, almond flour and baking soda. Combine everything well.
- In goes fresh or frozen raspberries. Fold them evenly using a spatula. Make sure they don't crush/break.
- Use 1/4 cup measuring cup to fill the muffin liners.
- Place the muffin tin in the oven on 350F for 15 mins. Then turn the muffin tin on the other side, bake it for another 15 mins. Bake them until crisp golden on the top.
- Take the tooth pick, insert in the center of the muffin, if it comes out clean, they are done.
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