Raspberry Almond Muffins - Bravabod
Recipes

Raspberry Almond Muffins

Valentina

These tasty, fluffy muffins have a nutritional boost thanks to garbanzo flour. The bean-based flour works as an egg replacer and adds pleasant density to these muffins. They're perfect for a quick breakfast or snack that isn't swimming in sugar. I use unsweetened raspberry jam here, but any jam variety will work.

How To MakeDiet Type: Plant-based

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Freeze For 3 months

Best by 1 week refrigerated


Shopping List
    Muffins
  • 3/4 cup brown rice flour
  • 3/4 cup garbanzo flour
  • 3/4 cup non-dairy milk
  • 6 tablespoons sugar (I used coconut sugar)
  • 6 tablespoons unsweetened applesauce
  • 3 tablespoons grapeseed oil
  • 3 tablespoons raspberry jam (or other favorite jam)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt Topping
  • 1/4 cup sliced almonds
  • 3 tablespoons raspberry jam

Instructions
  1. Step 1: Preheat oven to 375°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2: In a mixing bowl, stir together all of the dry muffin ingredients: brown rice flour, garbanzo flour, sugar, baking powder, baking soda, and salt.
  3. Step 3: In another bowl, stir together the wet ingredients: milk, oil, applesauce, jam, vanilla extract, and almond extract.
  4. Step 4: Add the dry ingredients to the wet and stir until just combined. Use a 1/4 cup measure to divide the batter into the muffin tins. Top each with a dollop of jam and the sliced almonds. Bake the muffins for 20 to 25 minutes, or until golden and firm to the touch. Note that for larger muffins, you may need to bake these an additional 5 minutes.
  5. Serve: Let the muffins cool before handling. Enjoy.
Nutrition

These fluffy muffins are naturally grain-free and delicious thanks to a combination of almond flour, applesauce, and egg. Every bite has notes of vanilla, almond, and jam. They're perfect for a quick breakfast or snack that isn't swimming in sugar. I use unsweetened raspberry jam here, but any jam variety will work.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
    Muffins
  • 2 cups blanched almond flour
  • 1/4 cup coconut sugar
  • 2 eggs
  • 3 tablespoons non-dairy milk
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons grapeseed oil
  • 2 tablespoons raspberry jam (or other favorite jam)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt Topping
  • 1/4 cup sliced almonds
  • 3 tablespoons raspberry jam

Instructions
  1. Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2: In a mixing bowl, stir together all of the dry muffin ingredients: almond flour, sugar, baking soda, and salt.
  3. Step 3: In another bowl, stir together the wet ingredients: egg, milk, oil, applesauce, jam, vanilla extract, and almond extract.
  4. Step 4: Add the dry ingredients to the wet and stir until just combined. Divide the batter into muffin tins. Top each with a dollop of jam and the sliced almonds. Bake the muffins for 20 to 25 minutes, or until golden and firm to the touch. Note that for larger muffins, you may need to bake these an additional 5 minutes.
  5. Serve: Let the muffins cool before handling. Enjoy.
Nutrition

These fluffy muffins are naturally grain-free and delicious thanks to a combination of almond flour, yogurt, and egg. Every bite has notes of vanilla, almond, and raspberries. They're perfect for a quick breakfast or snack that isn't swimming in sugar. I use unsweetened raspberry jam here, but any jam variety will work.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
    Muffins
  • 2 cups blanched almond flour
  • 1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 2 eggs
  • 3 tablespoons milk (I use non-dairy)
  • 2 tablespoons plain yogurt (or oil)
  • 2 tablespoons grapeseed oil
  • 2 tablespoons mashed raspberries (or any berries)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt Topping
  • 1/4 cup sliced almonds
  • 3 tablespoons mashed raspberries (or any berries)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2: In a mixing bowl, stir together all of the dry muffin ingredients: almond flour, sugar, baking soda, and salt.
  3. Step 3: In another bowl, stir together the wet ingredients: egg, milk, oil, yogurt, berries, vanilla extract, and almond extract.
  4. Step 4: Add the dry ingredients to the wet and stir until just combined. Divide the batter into muffin tins. Top each with a dollop of mashed berries and the sliced almonds. Bake the muffins for 20 to 25 minutes, or until golden and firm to the touch. Note that for larger muffins, you may need to bake these an additional 5 minutes.
  5. Serve: Let the muffins cool before handling. Enjoy.
Nutrition

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Raspberry Almond Muffins

PT30M 3/4 cup brown rice flour 3/4 cup garbanzo flour 3/4 cup non-dairy milk 6 tablespoons sugar (I used coconut sugar) 6 tablespoons unsweetened applesauce 3 tablespoons grapeseed oil 3 tablespoons raspberry jam (or other favorite jam) 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sliced almonds 3 tablespoons raspberry jam Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Muffins

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