Grain-free and naturally sweet, these raspberry almond butter muffins have all the goodness, with none of the guilt! Just slather a little Betsy’s Best almond butter on top to make a delicious breakfast. The combo of tart and sweet makes these muffins the perfect treat!
- 2 cups almond flour
- 2 eggs
- ¼ cup coconut oil, softened
- ¼ cup honey
- 1 Tbsp vanilla extract
- 1 tsp apple cider vinegar
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup fresh raspberries (or frozen, thawed)
- ½ cup dried goldenberries
- 4 Tbsp Betsy’s Best Gourmet Almond Butter (can substitute with Betsy’s Best Peanut or Seed Butter), divided
- 12 cupcake liners
Preheat oven to 350°F. Line muffin tin with cupcake liners. In a medium bowl, combine all ingredients through sea salt. Mix until batter reaches a uniform consistency. Gently fold in raspberries and goldenberries, stirring until evenly distributed throughout the batter. Pour ¼ cup batter into each muffin mold. Top each with 1 tsp Betsy’s Best. Bake 15 minutes, turning the pan halfway through to bake evenly. Edges should appear golden-brown. Let muffins cool in pan 15 minutes before removing.
You’ll look forward to the morning a lot more when you wake up to a batch of tasty Raz Almond Butter Muffins!