Breakfast & Brunchcoleycooks5.0
Orange Raspberry Crumb Muffins with Almond Flour
These orange raspberry crumb muffins are an easy grab-and-go breakfast that tastes like a treat but stays light and nourishing. They’re perfect to make ahead and enjoy on a busy morning.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat the oven to 350°F. Line a 12-cup muffin tin with baking cups, then spray lightly with nonstick cooking spray.
2
Add the almond flour, coconut flour, salt and baking powder to a large bowl. Add the eggs, melted coconut oil, maple syrup and orange zest, then whisk to combine until smooth.
½ teaspoon saltsalt1 pinchbaking powder2 teaspoonslarge eggs4
3
When the mixture is smooth and no lumps remain, use a rubber spatula to gently fold in the raspberries, being careful not to break them up too much. Otherwise the batter can turn bright pink.
raspberries (fresh or frozen *See note)2 cups
4
Divide the batter evenly among the prepared baking cups.
5
To make the crumb topping, mix together the almond flour, coconut flakes, coconut sugar and salt. Add the coconut oil, then use your fingers to work it in until crumbly.
½ teaspoon saltsalt1 pinch
6
Divide the crumb topping evenly over each muffin.
7
Bake for ⏱️ 20-25 minutes, or until a toothpick inserted into the center comes out clean. If using frozen berries, baking can take up to ⏱️ 45 minutes or longer, so keep checking and adjust as needed.
8
Let the muffins cool for at least ⏱️ 20 minutes before removing from the tin. Cool completely or refrigerate before eating.
Nutrition Facts
calories
306 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
6 g
sugar Content
12 g
sodium Content
211 mg
protein Content
7 g
trans Fat Content
0.01 g
cholesterol Content
55 mg
carbohydrate Content
22 g
saturated Fat Content
10 g
unsaturated Fat Content
2 g
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