Raspberry Swirl Muffins (Paleo, Gluten Free)
Servings: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F. 

  2. Combine egg, maple syrup, coconut oil, almond milk, and vanilla until smooth. 

  3. Add in coconut flour and baking soda until just combined. Do not overmix. 

  4. Gently fold in raspberries. 

  5. Scoop batter into muffin molds, mine made 6. 

  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. 

  7. Bake for 15-18 minutes or until golden on the top. 

  8. Let rest 5 minutes before removing from mold or pan.