Ingredients

The following ingredients have 12 Servings
  • 3 eggs
  • 6 tablespoons agave nectar
  • 1/4 cup water
  • 1/2 cup refined coconut oil
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups blanched almond flour
  • 2/3 cup flax meal
  • 8 oz. raspberries (6 oz. go in the batter, 2 oz. for topping)
  • 2 tablespoons natural peanut butter, warmed for easier drizzling

Instruction

  • Preheat oven to 350F.
  • Whisk together the eggs, agave nectar, water, and melted coconut oil. You want to melt the coconut oil and let it cool a bit before combining it with the eggs.
  • Add the almond flour, flax seed meal, cinnamon, baking powder, and sea salt.
  • Fold in the raspberries.
  • Grease your muffin tins or use muffin papers (I recommend using papers).
  • Fill the cups until they’re about 3/4 full. The muffins rise, but not a ton, so you can fill it almost all the way.
  • Add additional raspberries to the top of each muffin.
  • Bake for 20 – 25 minutes.
  • Allow the muffins to cool on a cooling rack and drizzle with peanut butter!