Paleo Almond Flour Raspberry Muffins
These tender, golden muffins prove that skipping grains and refined sugar doesn't mean skipping the good stuff. Almond flour gives the crumb a rich, slightly nutty depth that all-purpose flour simply can't match, while maple syrup and a splash of lemon juice keep the sweetness bright and balanced. Fresh raspberries are folded in gently so they stay mostly whole, bursting with jammy flavor in every bite. Coconut oil keeps things moist without any dairy, and the whole lineup — eggs, nuts, fruit, natural sweetener — checks every ancestral-eating box without any workarounds or substitutions. A sprinkle of sliced almonds on top adds a satisfying crunch and makes them look bakery-worthy straight out of your own oven. The batch makes 12, so they're perfect for meal-prepping breakfasts or stashing a few in the freezer for the week ahead. Let them cool fully on a wire rack and you'll be rewarded with a clean, cohesive muffin that holds together beautifully.
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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
- 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.
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