Raspberry Walnut Muffins
Guilt free muffins #gluten free
Print Recipe
Equipment
- Oven
- Muffin Tins
- Muffin Liners
Ingredients
- 3 lg Eggs
- 1/2 C. Olive Oil
- 1/2 C. Unsweetened Almond Milk
- 1/2 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- 1/2 C. Monk Fruit
- 2 C. Almond Flour
- 40 g. Collagen Protein Powder – Unflavored I love Thrive Brand
- 1/2 C. Walnuts Chopped
- 3/4 C. Fresh Raspberries Chopped
Instructions
- Preheat over to 350 degrees, ling 15 muffin cups with liners
- Add all wet ingredient together and blend (except fruit)
- Add dry ingredients, including walnuts
- Add in Raspberries last and slowly mix in
- Bake for 21 minutes. They will still appear a little under cooked when you take them out.
Notes
To get the best muffins, make these when the berries are in their peak – last July / early August. So yummy; served with breakfast or as a snack!