PALEO RASPBERRY MUFFINS

We went to the farm on Monday and picked a bunch of red raspberries. Today, I still had a bunch and didn't want them to go bad so I started looking online. I came across this recipe from Lean Jumpstart and it is beyond delicious! I opted to use the honey and our Local Raw Wildflower Honey was perfect!

This treat is lower in carbs and high in fiber. It also is perfect for those on a gluten free/paleo diet!

Original Recipe Link Here

RASPBERRY MUFFIN RECIPE

• 10.5 oz./300 gram almond meal
• 2 teaspoons (gluten-free) baking powder
• 4 eggs
• 7 oz./200 gram raspberries
• 4 tablespoons honey or pure maple syrup
• 4 tablespoons cold pressed coconut oil
• some ginger grated (i used about 1 tbsp)

INSTRUCTIONS:

1. Mix almond meal and baking powder in a large bowl
2. Add oil, eggs, ginger and honey or maple syrup
3. Fold in the raspberries last
4. Spoon into paper-lined muffin tins
5. Preheat Oven to to 350 F/180 °C
6. Bake until golden and cooked (mine were done by 18 minutes but you may need to bake them longer!)