Almond Raspberry Muffins

These Almond Raspberry Muffins came about when I wanted something that felt like a treat without being overly sweet or heavy. Made with almond meal, juicy raspberries and a little maple syrup, they’re soft, moist and naturally gluten-free.

I have included a lighter version with less butter and maple syrup, as well as a richer version when you want something a little more indulgent.

Makes 12 muffins

Ingredients

• 1½ cups almond meal

• 2 tbsp coconut flour

• 3 eggs

• 100 g butter, melted

• ¼ cup maple syrup

• 1¼–1½ cups frozen raspberries

• 1½ tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

Method

1. Preheat oven to 175°C (160°C fan-forced). Line a 12-hole muffin tin with muffin cases.

2. In a large bowl, whisk together the eggs, melted butter, maple syrup and vanilla.

3. Add the almond meal, coconut flour, baking powder and salt. Stir until just combined.

4. Gently fold through the frozen raspberries. Don't thaw them first.

5. Divide the mixture evenly between the 12 muffin cases.

6. Bake for 22–27 minutes, or until the muffins are lightly golden and the centres are set.

7. Allow to cool in the tin for about 10 minutes before transferring to a rack.

Richer Version (same method)

If you are making these as more of a real treat, you can use the original richer quantities. This version has more butter and maple syrup, making the muffins a little richer, softer and slightly sweeter while keeping exactly the same method.

• 100g butter, melted

• ⅓ cup maple syrup

• 1½ cups almond meal

• 3 tbsp coconut flour

• 1⅓ - 1½ cups frozen raspberries

• 3 eggs

• 1½ tsp baking powder

• 1 tsp vanilla

• Pinch of salt

Tips

• Keep the raspberries frozen and fold them through at the end - this helps them stay whole and adds natural moisture as they bake.

• Don't overbake - the muffins should be lightly golden with a soft centre.

• These muffins freeze beautifully - just store in an airtight container for up to 3 months.