These fruit packed muffins are perfect for spring and summer brunches!
2 cups fine almond flour
1/2 cup tapioca starch
1/2 Teaspoon each ground cardamom and nutmeg
1/2 Teaspoon sea salt
2 Teaspoons baking powder
1 Teaspoon baking soda
2 Tablespoons poppy seeds
1 Tablespoon lemon zest, grated with a microplane
2 cups fresh raspberries, 10-12 ounces
1/2 cup maple syrup
1/4 cup melted ghee, butter, or coconut oil for dairy free
2 Teaspoons vanilla extract
1 Teaspoon almond extract
Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
In a medium sized mixing bowl, mix together the almond flour, tapioca starch, cardamom, nutmeg, sea salt, baking powder, baking soda, poppy seeds, and lemon zest until completely combined.
Add the raspberries and lightly toss them in the flour mixture. In a separate bowl, mix together the maple syrup, eggs, melted ghee, vanilla extract, and almond extract until smooth.
Pour the liquid mixture into the bowl with the flour mixture, and mix just to combine, being careful not to crush the raspberries.
Portion the batter equally into the 12 muffin cups. Then bake for 20-22 minutes, or until puffed and a toothpick inserted into the center comes out with just moist crumbs, no batter.
Cool the muffin tin on a cooling rack for 10-15 minutes. Then remove the muffins from the muffin tin and serve immediately or within the first day with your choice of spreads. We really enjoy these with softened butter and fruit juice sweetened raspberry jam. You can cool these to room temperature, freeze in an airtight container, then gently reheat at 200ºF until warmed.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
Keywords: Gluten Free, Dairy Free, Grain Free