These gluten-free almond flour raspberry muffins are light, nutty and super moist. Naturally low carb and high in protein, these muffins are the perfect make-ahead healthy breakfast or snack.
One of my all-time favorite baked goods is muffins. Sweet and filling, muffins make for an easy on-the-go breakfast or snack. When I want a lighter, healthier take of traditional muffins, I grab almond flour from my pantry.
Almond flour is made from ground, sweet almonds. Want to know the best part about almond flour besides its sweet taste? It’s low-carb, full of nutrients and perfect for gluten-free and grain-free recipes. In these delicious almond flour raspberry muffins, nutty almond flavor pairs with tart and tasty fresh raspberries.
Ingredients in Almond Flour Muffins
These almond flour muffins have a sweet, bright, fruity flavor. Here’s what you’ll need:
- Almond flour: Adds a sweet, nutty taste and is made from blanched almonds. This is a healthier alternative to regular flour and ideal for gluten-free diets.
- Baking soda: Leavens and produces loads of bubbles, allowing muffins to rise.
- Eggs: Acts as a binder, giving strength to these muffins.
- Egg whites: Leavens and helps make these muffins lighter and airier.
- Honey: Adds additional moisture to these muffins and serves as a fantastic natural sweetener.
- Lemon juice or orange juice: Adds a bright flavor and helps the muffins rise. You can also make this recipe with orange juice, if that’s more your style!
- Lemon zest: Adds a tangy flavor. I like to use lemon zest in this recipe, however you can also add orange zest for another citrusy take.
- Olive oil: Adds extra antioxidants and may keep these muffins fresher longer. It’s also considered a healthy fat, and fat helps with texture.
- Raspberries: I love raspberries for this recipe, but you can get creative and fold in a different type of berry, like strawberries or blueberries.
- Vanilla: Adds flavor and enhances all of the other flavors in these muffins.
How to Make Almond Flour Raspberry Muffins
To get started, first, pre-heat your oven to 350 degrees and line 12 muffin tins with baking cups or spray with cooking spray. (Note: you can also use a mini muffin pan if you prefer!) Then, take a medium bowl and add almond flour, baking soda and salt.
Second, with a whisk attachment in a stand mixer, beat together eggs and egg whites. The proteins in eggs help bring and bind ingredients together.
Third, add honey to the bowl. Honey has an array of health benefits and the sweet hint of honey in these muffins is the perfect addition to the ingredient list.
Fourth, add extra virgin olive oil. I like baking with olive oil because it adds extra antioxidants and gives baked goods a heart-healthy boost. Olive oil is also considered a healthy fat, so if you’re on your own weight loss journey, it’s a great oil to cook with!
As a fifth step, don’t forget to add vanilla. Vanilla enhances the taste of other ingredients in recipes. It’s true: Without vanilla, baked goods aren’t as flavorful.
Next, zest lemon to add a bright, tangy flavor to the mixture. If you don’t have a zester, a grater, paring knife or vegetable peeler will also do the job.
After zesting the lemon, juice it! I like to use a handheld lemon juicer to get as much citrusy lemon juice as possible. Turn the mixer on medium speed once you’ve gotten out all of the juice you can.
While the mixer is on, slowly add the almond flour mixture into the wet mixture until it’s fully blended. Then, remove the bowl from the mixer and gently fold in the raspberries using a rubber spatula.
Folding the Raspberries
If you aren’t familiar with the folding technique, take a spatula across the bottom and up the side of the bowl. Fold the batter over the raspberries on top of the batter. Then, give the bowl a quarter turn and repeat.
As a last step, use a cookie scoop or a large spoon to drop the mixture evenly into a lined muffin pan. You should have enough mixture for 12 muffins or 24 mini muffin tins.
Finally, bake the nutty, sweet goodness for 25 minutes. There is nothing better than the tasty aroma that fills your kitchen during baking! Once the muffins are done, take them out of the oven to let cool on a cooling rack.
Frequently Asked Questions
These muffins work best with any type of berry – fresh or frozen. Check out my Almond Flour Blueberry Muffins as another option.
Of course! You could also replace it with maple syrup, agave nectar or brown sugar.
Place almond flour muffins in an airtight container in the refrigerator. They will last up to one week when properly stored. To freeze, place muffins in a freezer ziplock bag for up to 6 months.
Did you make this recipe? Be sure to tag @TheLemonBowl on Instagram to be featured. While you’re here, you may also want to check out these recipes:
- Almond Flour Peach Muffins
- Blueberry Almond Butter Pancakes
- Almond Flour Banana Nut Muffins (Gluten Free)
- Gluten-Free Chocolate Chip Cookies with Coconut Flour
- Healthy Chocolate Chip Zucchini Bread
- Strawberry Oatmeal Muffins Recipe
No forks required.
Almond Flour Raspberry Muffins
- Pre-heat oven to 350 and line 12 muffin tins (or 24 mini muffin tins) with baking cups or spray with cooking spray.
- In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended. Remove bowl from mixer and use a rubber spatula to gently fold in the raspberries.
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins or 24 mini muffins. Bake for 25 minutes if using regular muffin tins of 15 for mini. Let cool on a cooling rack before enjoying.