Simple Raspberry Muffins with Almonds and Flaxseed


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)


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.