Raspberry Almond Muffins

food 035These are wonderfully light and nutty. The almond meal in this recipe adds a nice depth of flavor while lightening up the batter. Trader Joes’ almond meal is pretty reasonably priced and can be used in a variety of baked goods. I like to put it in my smoothies in the morning as well for some extra flavor and protein. The added step of running the flours through the food processor will make the flours less course. You may also use brown rice flour if you wish. 


1 cup almond meal

1 cup  rice flour (either white or brown)

1/2 cup potato starch

1/2 teaspoon xanthan gum

2 1/2 teaspoons baking powder

1 teaspoon arrowroot

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup plus 1 tablespoon canola oil

1/2 cup coconut milk

1/2 teaspoon lemon zest

1 teaspoon vanilla extract

3/4 cup agave nectar

1 cup fresh raspberries


Preheat oven to 325. Place flours in a food processor and pulse 10 times. Transfer to a medium sized bowl and whisk with remaining dry ingredients. Set aside. In a large bowl, using an electric mixer, beat agave, canola oil, coconut milk, vanilla and zest on high until smooth. Change setting to low and slowly add flour until fully incorporated. Do not overmix. Finally, fold in the raspberries carefully using a spatula. Fill muffin tin with liners and place about a 1/4 cup mixture into each cup. Batter should make about 12 muffins. Bake for 22-25 minutes, or until golden and a toothpick inserted into the center of cupcakes comes out clean.


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