Raspberry Almond Muffins

I decided that a lovely, *SANE muffin – or twelve – was an excellent way to start the year.  So I made you Raspberry Almond Muffins, or, as my brother pointed out while we were Skyping a few weeks back, a Bakewell Tart in a cupcake.  If you don’t know what a Bakewell Tart is, now you can experience what one tastes like without the accompanying *inSANEity that a traditional one would give you.  I call that a win win.

I didn’t have plans to make you anything raspberry in the middle of winter until I toddled into Trader Joe’s and saw 12 oz boxes of fresh raspberries for $3.49.  Wait.  What??  Even in summer I get excited if I see 6 oz for $3.99.  But 12 oz for less than that IN DECEMBER??  Those sparkling, deep red berries were coming home in my basket.  Boom!  Scrumptious Raspberry Almond Muffins powered me around Southern Oregon and Northern California for the holidays.  Hurrah!


There were several iterations of these produced before they were up to par for sharing with you, mainly because there was this very upsetting fruit-falling issue.  No one likes a soggy bottom.  But you know me – never one to let a sinking raspberry halt the parade.

I had lovely reader Wren Tidwell test the final recipe for me and her verdict was, “They are beautiful and delicious!”  Thanks, Wren!

Here.  Have a Raspberry Almond Muffin.  And a very Happy {SANE} New Year!

Raspberry Almond Muffins
Author: Carrie Brown | www.carriebrown.com
Prep time:
Cook time:
Total time:
Serves: 12
  • 6 oz. / 170g almond flour (NOT almond meal)
  • 1 oz. / 30g chia seeds, ground
  • 1 oz. / 30g egg white powder
  • 1/2 tsp. sea salt
  • 3 tsp. baking powder
  • 3 oz. / 85g xylitol
  • 1 tsp. guar gum
  • 6 oz. / 170g fresh raspberries
  • 1 egg
  • 2 tsp. almond extract
  • 6 fl. oz. / 3/4 cup thin coconut milk (carton)
  1. Preheat oven to 325 F
  2. Spray muffin tins or silicone cups with coconut oil
  3. In a large bowl mix the almond flour, ground chia seeds, egg white powder, sea salt, baking powder, xylitol, and guar gum together well.
  4. Cut raspberries in to quarters.
  5. Gently mix raspberries into the dry mixture.
  6. In a small bowl mix the egg, almond extract, and thin coconut milk together well.
  7. Add the egg mixture to the dry ingredients and stir quickly and well. It will be very thick.
  8. Use a quarter cup (or similar) to scoop mixture out into muffins cups / tins.
  9. Bake in center of oven for 40 minutes.
  10. Remove from the cups / tins as soon as they are cool enough to handle and cool completely on a wire rack before packing in an airtight container.



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  • Brenda - These look so yummy! Can’t wait to make them! Just wondering where you get your egg white powder? I can’t find anything cheaper then $10 for 3 oz… and that don’t make it into my budget!!ReplyCancel

  • Patricia - Hi Carrie Your recipes really make my cooking so much fun. Here in Tasmania(Australia) I cannot find egg white powder anywhere. We do have fresh egg whites in a carton though but I feel this may really alter the outcome. Any suggestions? Many ThanksReplyCancel

    • carrie - Hi Patricia! I can’t guarantee this will work, but if I were in your situation I would start with adding 2 egg whites and reducing the coconut milk by the same amount (measure the fluid volume of the whites first) and see how that works. Let me know how it goes!ReplyCancel

      • Patricia - Thanks Carrie. I will try this next weekend. I made your cheesy scones yesterday OMG how good are they? Having just read the SANE post on weight loss for post menopausal women I need to cut the treats down to only very occasionally as I have CFS and it makes it hard to do the required exercise .Still everyone needs a little treat every now and then!ReplyCancel

  • Staci Thompson - Carrie, I made these this morning and they were wonderful! I used blueberries (quartered) in some and raspberries in others and both were just excellent. Thank you so much for this recipe!ReplyCancel

  • Toni - Hi Carrie

    I’m unable to purchase egg white powder in Australia. Is there an alternative ingredient please?

    With thanks,
    Perth, WAReplyCancel

    • carrie - Hi Toni – I am so sorry I missed this. Been moving over to a new laptop and it’s been an experience :-( You can use any protein powder you like instead of the egg white powder. Be sure to check for sugars and other undesirable ingredients. hope that helps!ReplyCancel

  • Kathy Wilkerson - I’m looking through your recipes do you provide any nutritional information on any of your recipes? ThanksReplyCancel

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