Almond Flour Raspberry Muffins Recipe

Preheat oven to 350 degrees F and line a muffin tin with paper liners.

In a large bowl, whisk together almond flour, honey, baking powder, baking soda, and salt.

In a separate bowl, beat eggs and then mix in almond milk and vanilla extract.

Pour wet ingredients into the dry ingredients and mix until just combined.

Fold in raspberries.

Spoon batter into muffin cups, filling each about 2/3 of the way full.

Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.