Raspberry Cacao Almond Butter Muffins

These muffins are perfect for breakfast, as a snack, or for dessert!

They are gluten-free, high in fiber, and have no refined sugar - they are naturally sweetened with raspberries + dates.

The almond butter on top is everything.

 
 Raspberry Cacao Almond Butter Muffins:  Download Recipe Card

Raspberry Cacao Almond Butter Muffins: Download Recipe Card

 

Make this recipe? Tag @composednutrition + hashtag #composednutrition


Recipe

25 minutes | 11 servings

Ingredients

  • 1 cup All Purpose Gluten-Free Flour

  • 1/2 cup Almonds

  • 1/4 cup Unsweetened Coconut Flakes

  • 2 scoops Collagen Peptides

  • 1/2 cup Cacao Powder

  • 1/4 cup Cacao Nibs

  • 2 tbsp Ground Flax Seed (plus 5 Tbsp water to make flax egg)

  • 1 tsp Cinnamon

  • 1 tsp Baking Powder

  • 1 cup Frozen Raspberries

  • 1 tbsp Coconut Butter

  • 6 Pitted Dates (plus 1/2 cup of water to make date paste)

  • 2 tbsp Coconut Oil (plus some to grease the pan)

  • 1 cup Water

  • 11 tsp Almond Butter

Directions

  1. Preheat the oven to 375 d F. Grease a 12-cup muffin pan with coconut oil.

  2. Ground almonds and coconut flakes in a flour using a blender or food processor.

  3. In a small bowl combine ground flax seed with 5 Tbsp of water and set aside for 5 minutes to make flax egg.

  4. In a small saucepan heat frozen raspberries and coconut butter on medium-low until it forms a sauce.

  5. In a blender or food processor blend dates + 1/2 cup water to make a date paste.

  6. In a large mixing bowl combine dry ingredients: gluten-free flour, almond/coconut flour, collagen peptides, cacao powder, cacao nibs, cinnamon, and baking powder.

  7. To the dry ingredients mix in raspberry/coconut butter sauce, date paste, and coconut oil.

  8. Add water until it forms a thick pancake-like batter.

  9. Divide into muffin tin using about 1/4 cup per muffin. Add 1 tsp of almond butter to the top of each - (will make 11 muffins).

  10. Bake at 375 d F for 15 minutes.

  11. Enjoy! Keep wrapped on the counter for about 1 week, or store in the freezer for about month.

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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?