Raspberry Swirl Muffins with almond butter that is not only moist and delicious but paleo and gluten-free!
These raspberry swirl muffins are perfectly sweet but have a decadent almond butter swirl that brings back all the nostalgia of childhood. I don’t know why raspberries aren’t used as much in muffins! It seems like blueberries get all the love. I love the slight tartness of the raspberries, though less tart than cranberries. Feel free to use fresh or frozen.
If you are eating these within a couple of days keep them out, otherwise, store them in the freezer (my secret) to keep them moist. The fridge tends to dry things out!
I also used coconut flour in these, which is a very absorptive flour that is high in fiber and great for you. Coupled with the almond butter you have a good dose of healthy fats and protein that will keep you full!
- 1/4 cup coconut flour
- 1/4 tsp baking powder
- 3 eggs
- 2 tbsp maple syrup
- 3 tbsp coconut oil
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/2 cup raspberries (fresh or frozen)
- 6 tsp almond butter
Preheat oven to 350F.
Combine egg, maple syrup, coconut oil, almond milk, and vanilla until smooth.
Add in coconut flour and baking soda until just combined. Do not overmix.
Gently fold in raspberries.
Scoop batter into muffin molds, mine made 6.
Add a 1 tsp dollop of almond butter on top of each and gently swirl with a toothpick. You can also substitute almond butter for any nut or seed butter.
Bake for 15-18 minutes or until golden on the top.
Let rest 5 minutes before removing from mold or pan.
If you try these out be sure to tag me on Instagram, @keepupwithliv, so I can see!