20 Sep Raspberry Almond Muffins
Raspberry Almond Muffins to break your fast! This recipe is heavily adapted from the FORKS OVER KNIVES Cookbook. I wanted a muffin with more protein and fiber so I have added 3 different types of flour. The versatility of this recipe is astounding, it has taken on countless identities based on what I have in the house. These muffins are moist, tangy and VERY filling. They have saved me from being hungry on many a busy morning and are much more Macro-friendly!
| Prep Time | 20 minutes |
| Cook Time | 22-26 minutes |
| Servings |
servings
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Ingredients
- 1 cup almond milk unsweetened
- 1 tablespoon flaxseed ground
- 1 teaspoon apple cider vinegar
- 1/2 cup white whole wheat flour (I love King Arthur Flour)
- 1/2 cup coconut flour
- 1/2 cup oat flour (I make my own, but you can buy it!)
- 1/2 cup pea protein
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup applesauce unsweetened
- 1/4 cup baking stevia
- 1/4 cup pure maple syrup
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon almond extract
- 1 cup raspberries fresh or frozen
- 1/4 cup almonds sliced
Ingredients
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Instructions
- Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick spray and set aside. Whisk together the milk, flaxseeds, vinegar and extracts in a small bowl and let sit while you prepare the dry ingredients. Whisk the flours and pea protein, baking powder, baking soda, and salt together in a medium mixing bowl. Add the wet ingredients and mix with a wooden spoon until almost incorporated. Fold in the raspberries. Fill each muffin cup about three-quarters full (I use a heaping 1-1/3 oz./#24 portion scoop.) Top each muffin with 1 teaspoon of the sliced almonds and bake for 22-26 minutes until the muffins are golden brown on top. Let cool on a wire rack if you can, or just eat them right away like I do!
Recipe Notes
Makes 4 hearty servings at 3 muffins each.
Macros per serving:
8.6 grams fat, 43.9 grams carbohydrate, 15 grams protein
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