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Raspberry Almond Muffins

Updated: Apr 23, 2019

Starting Easter  weekend  with this delicious protein raspberry almond muffins. So if you are still deciding  for  the perfect dessert for your  Easter brunch give this muffins a try!



They are perfect for breakfast or just to have a sweet afternoon snack full with protein and all the goodness! They are very moist and fluffy. I topped them with some crushed almonds to give them that extra crunch.


Serves: 12

Prep Time: 15 min

Cooking Time: 20-25 min


Ingredients

  • 1 cup coconut milk

  • 2 tbsp cider vinegar

  • 4 tbsp agave

  • 1 tsp vanilla extract

  • 1/4 cup melted coconut oil

  • pinch of salt

  • 3 tsp baking powder

  • 2 cup almond flour

  • 1 cup oat flower

  • 1 tsp cinnamon

  • 1medium smashed banana

  • 1 scoop protein powder (optional: I used Nutristrength Pea Protein Classic Vanilla)

  • 2 cup raspberries


Add-ons: Crushed almonds to top


Method


  1. Preheat oven to 180C/350F. And line a muffing tine with muffin baking paper or grease your tin with some coconut oil.

  2. Add dry ingredients to a bowl and whisk until well combined.

  3. In a separate bowl smash the banana with a fork until smooth. Add milk, coconut oil, vanilla extract, apple cider vinegar and agave and mix until well combined.

  4. Add wet ingredients to dry ingredients and mix until mixture has no lumps and its smooth.

  5. Grab your tin and add you mixture to each mould until you have filled half of the muffin mould.

  6. Add 3-4 raspberries to each muffin, this will add that raspberry flavour to your muffin and will melt inside while you muffin is baking and top with some crushed almonds (optional).

  7. Bake for 20 -22 min. until muffins are slightly golden.



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