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Almond- Raspberry Breakfast Muffins

Almond - Raspberry Breakfast Muffins

This One Bowl, Gluten- Free , Sugar- Free Almond Raspberry Breakfast Muffins recipes is just so lip smacking uber delicious recipe you don't want to miss. It is easy, delicious and so simple to make in the morning.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast Recipes, GlutenFree Recipes, Healthy Desserts, Healthy Recipes, Refined Sugar Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 10 Muffins
Author: Aayushi Patel - The Whisk Addict

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.