Recipe
35-Minute Raspberry Flax Muffins with Peanut Butter
Raspberry flax muffins are fluffy yet dense and perfect for breakfast, dessert, and snacking in between!
Prep: 10 minsCook: 25 minsTotal: 35 mins
Servings: 12 1x
Ingredients
- 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 flaxmeal
- 8 oz. raspberries (6 oz. go in the batter, 2 oz. for topping)
- 2 tablespoons natural peanut butter, warmed for easier drizzling
Instructions
- 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!
Nutrition Info:
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 9.8g
- Sodium: 174mg
- Fat: 21.8g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16.8g
- Fiber: 5.3g
- Protein: 7.1g
- Cholesterol: 41mg
Find it online: https://thetoastedpinenut.com/peanut-butter-raspberry-muffins/
