Raspberry Nectarine Muffins
Raspberry Nectarine Muffins (Gluten Free)
These are a welcome to summer kind of muffin. Almond flour base sweetened with honey, nectarines, and raspberries. They can me made quickly in one bowl , so that is a plus. These are not grain-free, so if you are following a grain-free diet, these are not for you. Check out my Blueberry Banana Muffins or Cinnamon Apple Walnut Bars instead. We recently introduced oats into our diet and have been incorporating some oat flour into our baking - in addition to almond flour - this recipe uses both. These only make 10 muffins so they go quickly - doubling this recipe would be a good idea!
Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients:
2 TBSP extra virgin olive oil (or avocado oil)
1/3 cup honey
2 large eggs, room temperature
Pinch of sea salt
1 tsp baking soda
1 tsp apple cider vinegar
1 1/2 cups blanched almond flour - not almond meal (I use Wellbees)
1/2 cup oats (or oat flour) ( I use Bob’s Red Mill Gluten Free, Whole Grain, Non GMO Oat Flour)
3/4 cup chopped nectarines and raspberries
Directions
Preheat the oven to 350 degrees and grease or place muffins liners in a muffin tin.
In a medium size bowl, whisk together the oil and honey.. Add in the eggs and continue to whisk until well blended.
Stir in the sea salt.
Add in the baking soda and then the apple cider vinegar over it - you will see the baking soda bubble and fizz which is what you want. Mix well until the baking is incorporated through out.
Add in both the almond and oats and stir until well blended.
Gently fold in the nectarines and raspberries.
Bake for 15 minutes (I turn the pan once in the middle) until golden brown. Let cool and enjoy!
