Gluten Free Raspberry Muffins

Ingredients:

• 1 1/2 cups almond flour

• 3/4 cup gluten free flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1/2 cup monk fruit or coconut sugar

• 2 eggs

• 1/2 cup nonfat greek yoghurt

• 1/4 cup ghee (can use coconut oil)

• 3/4 tsp vanilla extract

• 1/2 tsp almond extract

• 2 cups frozen or fresh or frozen raspberries

• 1/2 cup slivered almonds

Here’s How:

1. Preheat oven to 350.

2. Grease muffin tins or line with muffin liners.

3. Mix dry ingredients in a separate bowl.

4. Using a hand held mixer, on low speed, blend wet ingredients in a large bowl until smooth.

5. Slowly, blend in dry ingredients.

6. Fold in raspberries and place in muffin tin evenly, and top with slivered almonds.

7. Bake for about 20 minutes or until done.

8. Allow to cool on a rack.