About
Breakfast is one of my favorite meals of the day and what makes it even better are these delicious and slightly tart raspberry muffins! Based on the popular blueberry muffin recipe from Carb Manager.
Ingredients
- 3 cup almond flour
- ½ cup the ultimate icing sugar replacement by swerve
- 1 ½ teaspoon baking powder
- ¼ teaspoon coarse kosher salt by morton
- 3 large raw egg
- 1 teaspoon vanilla extract
- 1 cup raspberries
- ⅓ cup creamy cashew unsweetened vanilla milk by silk
- ⅓ cup butter
Instructions
- Preheat an oven to 350 F. Combine all the dry ingredients together in a medium mixing bowl.
- Dice the cold butter and add into the dry mixture. Crumble the butter and the dry mixture together until the butter is into pea sized pieces. Alternatively, you can use a pastry cutter.
- Add three eggs, vanilla and cashew milk. Mix until combined.
- Add the raspberries and gently fold them in.
- Divide them into lined cupcake tins into 10 portions and bake for 20-25 minutes until the tops are nicely golden brown.
Nutrition Facts
- Servings: 10
- Calories: 283.7kcal/1186.9kJ (per serving)
- Fat: 24.8g (per serving)
- Carbs: 15.7g (per serving)
- Protein: 9.1g (per serving)
