Confession #57: Will work for raspberries… Raspberry Almond Muffins
I don’t know about you, but I treat raspberries like gold. Those delicate little red berries are hard to come by, but they add such a sophisticated, unique touch to any dish with their bright color and sweet tang. The problem is that they sure aren’t cheap for that tiny little carton you can get at the store. If you do decide to splurge and buy fresh raspberries, you’ll likely be eating them like candy, too greedy to sacrifice any of them for baking. That’s why I was so excited to find frozen raspberries at Trader Joe’s; I finally had some raspberries for my baking!
I’ve seen a number of recipes over time using raspberries that I would have loved to make, but at the time I didn’t have the little morsels on hand. Once I bought the frozen raspberries, I got straight to using them, but I ended up making something that wasn’t really on my mind to make in the first place. Do I regret it? Nope! In these Raspberry Almond Muffins, the raspberries lend such a beautiful color and flavor, mingling perfectly with a generous amount of almond extract. The muffins are moist, and best of all, they’re absolutely healthy! Besides the fact that they’re load with raspberries (antioxidants, anyone?), they’re made purely with oat flour and almond meal and sweetened with bananas only (which aren’t noticeable in the taste).
So my recommendation to you is, splurge a bit, get your hands on some raspberries, and make these muffins right away. For breakfast, lunch, or a healthy snack, they are sooo worth it!
Preheat oven to 400 F and grease or line 12 standard-size muffin cups.
In a large bowl, whisk together the oat flour, almond meal, baking powder, and salt. Set aside.
In a separate bowl, rapidly beat the eggs for 1-2 minutes. Beat in the mashed banana. Add this mixture to the dry ingredients.
Combine the milk and almond extract and add to the batter. Mix all ingredients together until just combined. Fold in raspberries.
Pour the batter into the prepared muffin cups. Each cup will be very full.
Bake at 400 F for 10 minutes, then reduce heat to 375 F and bake for another 20-25 minutes. Insert a toothpick into the center of one of the muffins at the end of the baking time to be sure that it comes out mostly clean. Let muffins cool in pan for at least 10 minutes before transferring to a wire rack to cool completely.
Muffins will keep well in a plastic bag in the fridge or freezer. I like to wrap mine individually in plastic wrap first so they're ready for an on-the-go snack. If you choose to freeze the muffins,you take a muffin out of the freezer in the morning and it will be ready by lunch, or you can warm it up in the microwave for a quick defrost.
I'm sure you can use fresh raspberries in this recipe instead of frozen, although you'll need to be very gentle folding them into the batter.