Raspberry Almond Muffins

Source: www.paleoplan.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 30min
Serves: 10

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Almond Flour/Meal 0 0 0 0 0 0 0 0
1 cup Almond Butter 0 0 0 0 0 0 0 0
1/3 cup Sliced Almonds 0 0 0 0 0 0 0 0
1 cup Raspberries 0 0 0 0 0 0 0 0
1/3 cup Coconut Oil(s), Melted 0 0 0 0 0 0 0 0
1/2 Teaspoon Baking Powder 0 0 0 0 0 0 0 0
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/2 Teaspoon Almond Extract 0 0 0 0 0 0 0 0
3 Large(s) Egg(s), Whisked 0 0 0 0 0 0 0 0
1/3 cup Honey 0 0 0 0 0 0 0 0
1/2 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
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Instructions

  1. Preheat your oven to 350 degrees F.
  2. Mix all dry ingredients together in a large bowl. Set aside.
  3. Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.
  4. Fold in fresh raspberries.
  5. Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).
  6. Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.
Visit www.paleoplan.com for the full instructions.

Notes


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