Paleo Orange Raspberry Muffins
Servings: 12 muffins
These gluten-free and Paleo muffins are a perfect snack or breakfast baked good. They get a pop of flavor from the raspberries and oranges and have a lovely crumb topping.
Ingredients
For the muffins
- 2 cups 176 g Almond Flour
- ¼ tsp Baking Soda
- ¼ tsp Sea Salt
- 4 Eggs
- ¼ cup 60 g Palm Shortening, melted
- 1/3 cup 79 mL Honey
- 1 tsp 5 mL Vanilla Extract
- Zest and juice of 1 Orange
- 6 oz 170 g Raspberries, fresh or frozen
For the topping
- ¼ cup 46 g Palm Shortening
- ¼ cup 50 g Coconut Sugar
- ½ cup 44 g Almond Flour
Instructions
- Preheat the oven to 350 F (176 C) and line a 12-cup muffin tin with wrappers.
- In a medium bowl, combine the almond flour, baking soda, sea salt, and orange zest.
- To a large bowl add the eggs, shortening, honey, vanilla extract, and orange juice. Using a hand or stand mixer, mix the wet ingredients on medium speed.
- Add the dry ingredients to the wet and mix until combined.
- Fold in the raspberries.
- Scoop into the prepared muffin tin.
- To make the topping, mix the shortening and coconut sugar in a medium bowl (I like to use the hand mixer for this, but you can do it by hand as well). Then add the almond flour and stir until incorporated. Using your hands, sprinkle the mixture over the muffins, breaking the mixture up as you go.
- Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Notes
Make these up to 3 days ahead of time and store in the fridge or freeze for up to 3 months. To freeze, place on a baking sheet, baking dish, or plate and freeze, and then place in a freezer-safe container or bag.
Thaw in the fridge overnight or quickly in the microwave for 15-20 seconds.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !