Enhanced Raspberry Almond Muffins with Allulose

Raspberry Almond Muffins are a delightful blend of sweet and nutty flavors, perfect for those who appreciate a gluten-free and sugar-free treat. These muffins utilize the natural sweetness of allulose, a sugar alternative that offers a taste and texture similar to sugar but without the glycemic impact, making them suitable for diabetics and those watching their sugar intake. Fresh raspberries provide bursts of tangy flavor and a visually appealing pop of color, while the almond flour and extract imbue each bite with a rich, nutty essence. The texture is wonderfully moist and fluffy, inviting you to savor each mouthful.

Ingredients

Serving Size

• Makes 12 muffins

From Your Pantry

• 2 cups Almond Flour
• 1/2 cup Allulose
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 cup Coconut Oil, melted
• 2 large Eggs
• 1 teaspoon Almond Extract
• 1/2 teaspoon Vanilla Extract

Additional Grocery Items Needed

• 1 cup Fresh Raspberries
• 1/4 cup Sliced Almonds for topping

Preparation

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, allulose, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, eggs, almond extract, and vanilla extract until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Add Raspberries: Gently fold in the fresh raspberries, trying to distribute them evenly throughout the batter.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the tops with sliced almonds.
7. Bake: Place in the oven and bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Gentle Folding: When adding raspberries, fold them in gently to prevent them from breaking up and bleeding into the batter.
• Checking Doneness: Use a toothpick to check for doneness. If it comes out clean or with a few moist crumbs, the muffins are ready.
• Storage: Store these muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Serving Suggestions

Serve these Raspberry Almond Muffins as a delightful breakfast or a sophisticated afternoon snack. They pair wonderfully with a cup of coffee or tea. For an indulgent twist, serve them slightly warmed with a dollop of whipped coconut cream or a drizzle of almond butter.

Nutrition Facts per Serving

• Calories: 180
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 31mg
• Sodium: 75mg
• Total Carbohydrates: 9g
• Dietary Fiber: 3g
• Sugars: 2g (includes 0g Added Sugars, all from allulose)
• Protein: 5g

Allergens: Contains Eggs and Almonds.

Feel free to share this recipe with friends and family, and don’t hesitate to experiment with different nuts or berries to personalize it to your taste. Each variation can bring a delightful new twist to this classic treat!

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