Raspberry Hazelnut Muffins

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Raspberry Hazelnut Muffins Recipe

These Raspberry Hazelnut Muffins are a tasty and nutritious breakfast or snack option. They're gluten-free and low-carb because they're made with hazelnut flour, almond flour, and coconut flour. Fresh raspberries give these moist and fluffy muffins a burst of fruity flavor and a pop of color.

Ingredients

• 2 teaspoons baking powder
• 1 cup hazelnut flour
• 1/2 cup coconut sugar
• 1 cup fresh raspberries
• 1/4 teaspoon salt
• 3/4 cup almond milk
• 2 eggs
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1 cup almond flour

Time Needed

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Combine the hazelnut flour, almond flour, coconut flour, coconut sugar, baking powder, and salt in a large mixing bowl.
• Whisk together the almond milk, melted coconut oil, and eggs in a separate bowl.
• Stir together the wet and dry ingredients until well combined.
• Fold in the fresh raspberries gently.
• Fill a muffin tin with paper liners with the batter.
• Bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Allow to cool for a few minutes before serving after removing from the oven.

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