Thursday, December 1, 2016

Peanut Butter and Berrry Muffins with King Arthur Flour



3 eggs
  1. 6 tablespoons agave nectar
  2. 1/4 cup water
  3. 1/2 cup coconut oil
  4. 3 teaspoons baking powder
  5. 1 teaspoon sea salt
  6. 1 teaspoon cinnamon
  7. 2 cups organic whole wheat flour
  8. 2/3 cup flax meal
  9. 8 oz. raspberries (6 oz. go in the batter, 2 oz. for topping)
  10. 2 tablespoons natural peanut butter, warmed for easier drizzling






Whisk together the eggs, agave nectar, water, and melted coconut oil. You want to melt the coconut oil and let it cool a bit before combining it with the eggs.



Add the almond flour, flax seed meal, cinnamon, baking powder, and sea salt.


Fold in the raspberries.


Grease your muffin tins or use muffin papers (I recommend using papers).


Fill the cups until they're almost full. The muffins rise, but not a ton, so you can fill it almost all the way.


Add additional raspberries to the top of each muffin.


Bake for 25 minutes, checking after 20 minutes (just being cautious because every oven's different).


Allow the muffins to cool on a cooling rack and drizzle with peanut butter!

Source: The Toasted Pine Nut



Thank you King Arthur Flour for sponsoring this post.  All opinions are my own.

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