We’ve had more raspberries than we can eat lately because Whole Foods has been running a long sale, so they’ve been making it into every shopping cart I touch. As a result, I’ve been experimenting with new ways to use them beyond the usual bowls and snacks. Raspberries have found their way into salads, granola parfaits, dressings and baking — but my favorite use so far is in these Sweet Raspberry Paleo Muffins.
These muffins are tender, moist and naturally sweet — everything you want from a homemade muffin. They are paleo-friendly, gluten-free and dairy-free, making them a great option if you’re avoiding grains or dairy. My husband and I love them, and I think you will, too.
Raspberries add bright tartness that balances the sweeter ingredients while keeping the muffins nicely moist. I often snack on one of these while typing — they’re that good.
Beyond flavor, raspberries are a nutritious fruit. They are relatively low in calories and high in fiber, which helps keep you satisfied. They also contain minerals like potassium and copper and are rich in antioxidants, which help protect cells from oxidative stress. All of these qualities make raspberries a smart, tasty addition to baked goods and snacks.
If your local Whole Foods or grocery store has raspberries on sale, pick up a few pints and bake a batch of these muffins. They make a lovely breakfast, snack, or after-school treat and travel well for on-the-go mornings.
Sweet Raspberry Paleo Muffins
Author: Mariel Lewis
Total Time: 1 hr 25 mins
Yield: 12 muffins
Reviews: No reviews
Description
Delicious Sweet Raspberry Paleo Muffins that are naturally gluten-free and dairy-free. An easy, family-friendly dessert or breakfast muffin that highlights fresh raspberries and wholesome paleo ingredients.
Ingredients
- 3/4 cup raw cashews
- 3/4 cup coconut flour
- 1/4 cup + 2 tablespoons tapioca flour
- 2 tablespoons honey
- 1 tablespoon cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup unsweetened carton coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 3 large ripe bananas
- 1 1/2 cups fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin pan with liners and set aside.
- Place the cashews in a food processor and pulse until they reach a fine, flour-like consistency. Transfer this cashew flour to a large mixing bowl.
- Add the coconut flour, tapioca flour, cinnamon, baking soda and sea salt to the cashew flour. Whisk the dry ingredients together until evenly combined and set aside.
- In a separate bowl, whisk the eggs. Add the bananas and mash them thoroughly with a fork, then mix the mashed bananas with the eggs. Stir in the melted coconut oil, coconut milk, vanilla extract, honey and apple cider vinegar until smooth.
- Gently fold the raspberries into the dry ingredient mixture until they are lightly coated in flour. This helps prevent them from sinking to the bottom of the muffins while baking.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
- Divide the batter evenly among the prepared muffin liners, filling each cup all the way to the top for tall muffins.
- Bake for about 35 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool slightly in the pan, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes & Tips
Use ripe bananas for natural sweetness and extra moisture. If you prefer a less sweet muffin, reduce the honey slightly. For best texture, coat the raspberries with a light dusting of the dry mix before folding them into the batter to help them stay suspended. Store muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They freeze well — wrap individually and freeze for up to 2 months.
- Prep Time: 35 mins
- Cook Time: 50 mins
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
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