Raspberry Walnut Muffins
Guilt free muffins #gluten free
- 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)
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.
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!
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