raspberry cream cheese muffins (grain free & refined sugar free)
these muffins are dotted with raspberries and a homemade “cream cheese” filling for the perfect not-too-sweet treat
Servings: 12 muffins
Ingredients
muffins
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil melted/softened
- 1 tsp baking soda
- 5 eggs
- 1/2 cup frozen raspberries
cream cheese filling
- 1/3 cup thick yogurt strain SCD yogurt for 24 hours or use greek yogurt
- 3 tbsp honey
- 1/2 tsp pure vanilla extract
- 1 egg yolk
Instructions
- start by preparing your muffin base, mixing your almond flour, coconut flour and baking soda together in a large bowl, removing any clumps.
- add the oil, honey and combine.
- add the eggs and combine well. fold in the raspberries. set aside.
- in a small bowl, combine all the cream cheese filling ingredients and whisk together well.
- now, prepare your muffins. take a muffin tray and line it with parchment paper cups.
- start by first layering the muffin batter at the bottom of each muffin cup, and then layer a dollop of the cream cheese filling. add more muffin batter, and top each muffin with the remaining cream cheese filling.
- bake the muffins in a preheated oven at 350 for 30-32 minutes.
- remove from oven and allow to cool.