Fructose Free Paleo Almond Flour Raspberry Muffins
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 2 ½ cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup fresh raspberries
Ingredient noteA serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- ¼ cup sliced almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a large bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!