I'm often rushing out the door for early morning appointments and a muffin along with a cup of coffee make my mornings a lot better. These muffins are pretty hearty because of the flax meal which I love. I ran around the grocery store twice before asking the clerk where they keep flax meal and he kindly pointed me to the refrigerator section. Pro tip: I would store leftover flax meal in the fridge as it goes bad quickly. Lindsay over at Toasted Pine Nut introduced me to this recipe but I've played with it a little by adding more flax meal. I enjoy toasting my muffin and adding a little butter and then peanut butter. It's the bomb.
Makes 10ish muffins
6 tablespoons agave nectar
1/4 cup water
1/2 cup coconut oil
3 teaspoons baking powder
2 teaspoon sea salt
1 teaspoon cinnamon
1 cups almond meal
1 2/3 cup flax meal
8 oz. raspberries (6 oz. go in the batter, 2 oz. for topping)
2 tablespoons natural peanut butter, warmed for easier drizzling
Whisk together the eggs, agave nectar, water, and melted coconut oil. You want to melt the coconut oil and let it cool a bit before combining it with the eggs.
Add the almond flour, flax seed meal, cinnamon, baking powder, and sea salt.
Fold in the raspberries.
Grease your muffin tins or use muffin papers (I recommend using papers).
Fill the cups until they're almost full. The muffins rise, but not a ton, so you can fill it almost all the way.
Add additional raspberries to the top of each muffin.
Bake for 25 minutes, checking after 20 minutes (just being cautious because every oven's different).
Allow the muffins to cool on a cooling rack and drizzle with peanut butter!