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!

Raspberry almond butter muffins. A Betsy’s Best Recipe.

  • 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!

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