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Simple Raspberry Muffins with Almonds and Flaxseed

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So you want to know what’s in these muffins? Well, they’re full of everything good for you.

Although it may not be as obvious as the ingredients in your average muffin, I assure you that there are no artificial colors or flavors here.

Almond milk, applesauce, and almond flour make up the base of this recipe with a little baking powder to help them rise nicely.

You’ll also find fresh raspberries tossed into the batter for their natural sweetness and texture benefits!

Ingredients you will need:

  • 1 ½ cup flour
  • ⅔ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 egg (or egg substitute)
  • ¾ cup almond milk or milk of your choice with a little vinegar added to it (makes them extra fluffy)

Directions:

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

In a large bowl, whisk together dry ingredients until well combined.

Add wet mixture all at once and mix until just moistened.

Fill muffin cups three-quarters full with batter and sprinkle each cup generously with blueberries.

Bake 18 minutes, then allow cooling in pan on a wire rack before serving warm or storing for later use.

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