Orange Raspberry Muffins

Breakfast, Desserts | July 4, 2015 | By

Orange Raspberry Muffins
For the muffins
  1. 2 cups (176 g) Almond Flour
  2. ¼ tsp Baking Soda
  3. ¼ tsp Sea Salt
  4. 4 Eggs
  5. ¼ cup (60 g) Palm Shortening, melted
  6. 1/3 cup (79 mL) Honey
  7. 1 tsp (5 mL) Vanilla Extract
  8. Zest and juice of 1 Orange
  9. 6 oz (170 g) Raspberries, fresh or frozen
For the topping
  1. ¼ cup (46 g) Palm Shortening
  2. ¼ cup (50 g) Coconut Sugar
  3. ½ cup (44 g) Almond Flour
  1. Preheat the oven to 350 F (176 C) and line a 12-cup muffin tin with wrappers.
  2. In a medium bowl, combine the almond flour, baking soda, sea salt, and orange zest.
  3. To a large bowl add the eggs, shortening, honey, vanilla extract, and orange juice. Using a hand or stand mixer, mix the wet ingredients on medium speed.
  4. Add the dry ingredients to the wet and mix until combined.
  5. Fold in the raspberries.
  6. Scoop into the prepared muffin tin.
  7. To make the topping, mix the shortening and coconut sugar in a medium bowl (I like to use the hand mixer for this, but you can do it by hand as well). Then add the almond flour and stir until incorporated. Using your hands, sprinkle the mixture over the muffins, breaking the mixture up as you go.
  8. Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Hearth and Honey


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