Blueberry muffins are my all time favorite kind of muffins. But since I’m experimenting with a new recipe and raspberries were all I had on hand, raspberry muffins it is!
Some times the best creations are the ones that don’t require a lot of effort. And let me tell you, these were so easy to whip up! They are low in sugar and perfect as a healthy breakfast or snack.
Now I will warn you, these go fast. I mean REAL fast. I made half a dozen of these today and now there’s only one left. It’s easy to eat two or three (or four) of these.
If you’ve been following my recipes for a while now, you know how I like to make indulgent foods healthier but adding more protein and fiber to balance them out. These muffins are perfect for breakfast or as a snack. I think they’d be great with some Greek yogurt. They are full of fiber as they are made with flax meal. I added a little coconut sugar and honey to sweeten them up a bit.
I made half a dozen this morning but this recipe calls for a dozen. I blended them in the blender but you can also just mix them in a bowl.
- 4 eggs
- 2 cups of almond flour
- ⅔ cup of flax meal
- ¼ cup of coconut oil, melted (but not hot)
- 4 teaspoons of honey
- ¼ cup of coconut sugar
- 1 tsp of vanilla extract
- 1 tsp of baking soda
- ½ cup of raspberries
- Pinch of sea salt
- 2 scoops of collagen protein powder (optional)
- Preheat oven to 350 degrees F
- Add all ingredients except raspberries to a blender or mixing bowl and mix together well
- Lightly fold in raspberries
- Grease a muffin pan with coconut oil
- Add batter to muffin pan, only filling each muffin hole half way
- Bake in the oven for 20-25 minutes or until batter comes out clear with a toothpick
What are some of your favorite muffin fix-ins?
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