Author Notes
One of my favorite snack with a cup of green tea. —Mary Devinat
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Ingredients
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2 cups
whole wheat flour
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1/2
almond meal
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1/2 cup
whole cane sugar
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1 teaspoon
baking powder
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1
egg
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1 1/2 cups
almond milk
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4 tablespoons
melted coconut oil
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1 cup
raspberries
Directions
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Mix the flour, almonds meal, baking powder and sugar.
Beat the egg with the almond milk and coconut oil.
Combine the two mixtures and add the raspberries.
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Pour into muffin tins and bake for 40-45 minutes at 400°F (200°C) in a preheated oven.
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