Moist raspberry muffins

I hope you enjoy these raspberry muffins!!! Let me know what you think after trying this recipe.

Ingredients

For 12 moist raspberry muffins

• 1 cup almond flour
• 1/4 cup coconut flour
• 2/3 cup monk fruit (Monk fruit is not yet very well known in Quebec, but it is a natural sweetener, sold in natural food stores)
• 2 tsp baking powder
• 1/4 tsp pink salt
• 1 cup fresh raspberries
• 1/4 cup organic heavy cream (or Belsoy cream for a vegan option)
• 1/4 cup water
• 1/4 cup melted ghee (dairy-free clarified butter) or coconut oil or butter
• 3 large eggs, lightly beaten
• 1 tsp liquid almond extract

Instructions:

1. In a large bowl, mix the almond flour, coconut flour, baking powder, and pink salt. Set aside.
2. In a large microwave-safe bowl, microwave the ghee (or coconut oil or butter) for about 45 seconds, until completely melted.
3. Add the heavy cream, water, eggs, and almond extract, and whisk.
4. Incorporate the egg mixture into the almond flour mixture and whisk well until a smooth batter is obtained.
5. Gently fold in 1 cup of fresh raspberries.
6. Use a silicone muffin tin (otherwise, grease the cups of a regular baking tray).
7. Pour about 1/4 cup of batter into each muffin cup.
8. Bake in the oven at 325°F for 25 to 35 minutes, depending on the type of muffin tin you use.
9. Remove from the oven and let cool completely.

Enjoy! Health is a lifestyle.