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Raspberry Fall Muffins


My favorite parts of fall are the changing of the leaves and baking. There is nothing like the warm smell of something sweet in the oven. When baking I like to keep things low carb, so be don’t have to make it a cheat day or feel guilty for indulging. Most muffins run around 30 carbs these are 13 carbs. Muffins are a quick way to bake up some family time in the kitchen. Make some ahead of time for school days. Or wake everyone up with the lofting smell on a Saturday morning. These mouthwatering muffins use frozen raspberries, giving you the feel of summer as it drifts away.
2 cups almond flour
1/3 cup coconut sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup frozen raspberries thawed on a paper towel 1/2 cup unsweetened original almond milk
1 tsp vanilla
1 tsp orange blossom water
3 tbsp melted grass-fed butter ( such as kerrygold) 1/2 cup plain yogurt
1 eggs
1/2 cup copped pecans
24 pecan halfs
Pre heat oven to 350 degrees.
Put raspberries out on a paper towel to thaw. Mix dry ingredients together. Add chopped pecans. Add wet ingredients. Mix until moist. Gently fold raspberries into batter. Fill muffin cups 3/4 of the way full. Bake in oven for about 20 mins until a toothpick comes out clean. Let cool before serving.


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