I am definitely way more of a vegetable girl than a fruit girl, but it’s impossible to resist fresh fruit in the midst of summer. Juicy cherries, raspberries, peaches, plums, and grapes picked fresh at the peak of ripeness, just begging to be eaten before they quickly ripen past their prime. You gotta grab it while you can!
Most of the local BC fruit this summer was so amazing that I didn’t dare do anything with it besides eat it. But on this rare occasion, I had leftover raspberry puree from making chocolate almond butter raspberry cups and I wanted to do something different with it.
Even if you didn’t make those chocolate raspberry cups yourself (which you totally should), you still need make these muffins. They even freeze well, so why not make extras? Each bite will serve as a wonderful reminder of summer.
- 1 pint raspberries, very ripe
- 1 ½ tablespoons chia seeds
- raw local honey to sweeten, optional
- 2 cups organic spelt flour
- 1 cup gluten-free rolled oats
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon vanilla bean powder
- 1 teaspoon ginger powder (or 1 tablespoon minced)
- ½ teaspoon mineral salt
- 2 organic pastured eggs, lightly beaten
- ½ cup No. 3 maple syrup
- ¼ cup organic pastured butter, plus 2 tablespoons, melted (learn to make your own!)
- ½ cup filtered water, or almond milk
- ½ cup raw unpasteurized almonds, roughly chopped
- Place raspberries in a small bowl and mash with a fork until it forms a puree. Sweeten with honey if desired. Stir in chia seeds and let sit 15 minutes to thicken.
- In a large bowl, mix together spelt flour, rolled oats, baking powder, vanilla, ginger, and salt. In a smaller bowl, lightly whisk eggs. To the eggs, add maple syrup, melted butter, and water, whisk to combine. Pour the egg mixture into the flour mixture, stir with a wooden spoon until it forms a dough. Stir in the chopped almonds. Do not over-mix.
- Preheat the oven to 375F. Lightly grease a muffin tin with coconut oil or line with muffin cups. Fill the cups ¾ full, saving some dough for topping. Make a well for the raspberry puree inside each muffin cup with your fingers. Spoon raspberry puree into the wells, distributing evenly. Start with 1 teaspoon for each muffin, then top them up if you have extra puree. Cover the raspberry puree loosely with the extra dough. Don't cover it completely, it looks great with raspberry puree peeking out. Place in the oven and bake 18 minutes until an inserted knife comes out clean.
- Remove muffins and let cool. If you didn't use muffin tins, remove your muffins by sliding a large spoon down the side of the muffin and gently lifting it out. Wait until muffins are completely cooled before placing in an air-tight container.
gluten-free // use a gluten-free flour blend