These Almond Flour Raspberry Muffins are the perfect summer breakfast because they’re light and fresh, yet perfectly comforting!
If you’ve been following along a bit with my seasonal muffin series, you’ll know there are quite a few on the blog now! And today I have another one for you that’s too good to miss.
I’ve been craving poppy-seed muffins for a while now, and so I decided to come up with a new recipe. Raspberries and almonds are a perfect match and poppy seeds sounded like a great addition, and so… a new muffin was made!
These muffins came about along the same lines as the Thai Meatballs with Mango Coconut Sauce where we talked about how sometimes it’s nothing more than a craving that inspires my recipes.
Raspberries combined with an almond flavor sounded good at the time, and that’s about it on the recipe inspiration side. I guess not every recipe has a rich back story (although I do have one of those coming up soon, with memories of baking with my grandmother).
How to serve these Almond Flour Raspberry Muffins
- Softened butter and raspberry jam. For the raspberry jam pictured, I simmered a package of frozen raspberries until it was thick, then sweetened it to taste with maple syrup . I happened to be all out of jam the day I photographed these, but normally I buy a fruit sweetened one made by St. Dalfour that’s fantastic.
- Honey-sweetened cream cheese.
- And finally, you can always glaze them with my coconut glaze from the Lemon Blueberry Muffins .
Tip: Be careful stirring the batter together so you don’t crush the raspberries.
I like to use muffin cup liners to make cleanup a breeze.
After they’ve cooled a bit, split them open and enjoy with your choice of spread.
More Muffin Recipe Inspiration
- 12 Almond Flour Muffins
- Cranberry Orange Muffins
- Blackberry Cardamom Muffins
- Peaches and Cream Muffins with Cinnamon Streusel
- Glazed Lemon Blueberry Muffins
For me, I’m a bit torn about how I like eat these between just butter, or butter and jam. But being a real butter fanatic, I do lean a bit towards just straight-up butter!
INGREDIENTS1x2x3x
- 2 cups fine almond flour
- 1/2 cup tapioca starch
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp poppy seeds
- 1 tbsp lemon zest - grated with a microplane
- 2 cups fresh raspberries - 10-12 ounces
- 1/2 cup maple syrup - Grade A amber
- 2 eggs
- 1/4 cup melted butter - ghee, or coconut oil for dairy free
- 2 tsp vanilla extract
- 1 tsp almond extract
INSTRUCTIONS
- Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
- In a medium-sized mixing bowl, mix the almond flour, tapioca starch, cardamom, nutmeg, sea salt, baking powder, baking soda, poppy seeds, and lemon zest until completely combined.
- Add the raspberries and lightly toss them in the flour mixture. In a separate bowl, mix together the maple syrup , eggs, melted ghee, vanilla extract , and almond extract until smooth.
- Pour the liquid mixture into the bowl with the flour mixture, and mix just to combine, being careful not to crush the raspberries.
- Portion the batter equally into the 12 muffin cups. Then bake for 20-22 minutes, or until puffed and a toothpick inserted into the center comes out with just moist crumbs, no batter.
- Cool the muffin tin on a cooling rack for 10-15 minutes. Then remove the muffins from the tin and serve immediately or within the first day with your choice of spreads. We really enjoy these with softened butter and fruit juice-sweetened raspberry jam.
- You can cool these to room temperature, freeze in an airtight container, then gently reheat at 200ºF until warmed.
NOTES
nutrition facts
Almond Flour Raspberry Muffins
Ingredients
- 2 cups fine almond flour
- 1/2 cup tapioca starch
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp poppy seeds
- 1 tbsp lemon zest grated with a microplane
- 2 cups fresh raspberries 10-12 ounces
- 1/2 cup maple syrup Grade A amber
- 2 eggs
- 1/4 cup melted butter ghee, or coconut oil for dairy free
- 2 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
- In a medium-sized mixing bowl, mix the almond flour, tapioca starch, cardamom, nutmeg, sea salt, baking powder, baking soda, poppy seeds, and lemon zest until completely combined.
- Add the raspberries and lightly toss them in the flour mixture. In a separate bowl, mix together the maple syrup, eggs, melted ghee, vanilla extract, and almond extract until smooth.
- Pour the liquid mixture into the bowl with the flour mixture, and mix just to combine, being careful not to crush the raspberries.
- Portion the batter equally into the 12 muffin cups. Then bake for 20-22 minutes, or until puffed and a toothpick inserted into the center comes out with just moist crumbs, no batter.
- Cool the muffin tin on a cooling rack for 10-15 minutes. Then remove the muffins from the tin and serve immediately or within the first day with your choice of spreads. We really enjoy these with softened butter and fruit juice-sweetened raspberry jam.
- You can cool these to room temperature, freeze in an airtight container, then gently reheat at 200ºF until warmed.
Notes
Nutrition
The recipe Almond Flour Raspberry Muffins appeared first on Get Inspired Everyday! on May 3, 2019
https://getinspiredeveryday.com/food/grain-free-raspberry-almond-poppy-seed-muffins/
