Raspberry Almond Muffins


With almond butter, almond extract, and slivered almonds in the batter (made from almond flour), these raspberry almond muffins have plenty of almond flavor all around. Frozen or fresh berries can be used, and you can also substitute any other type of berries you have on hand for the raspberries in this vegetarian-friendly and Paleo muffin recipe. The recipe makes about 10 muffins, and they hold up pretty well in the freezer too. If you enjoyed this Raspberry Almond Muffins recipe, try our Carrot Banana Muffins recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

Recipe makes 10 servings.
Approximate Cook Time: 30 minutes
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Votes: 23
Rating: 4.48
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1 cup(s) almond flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) sea salt
1/2 teaspoon(s) almond extract
3 large egg(s), whisked
1 cup(s) almond butter
1/3 cup(s) honey, raw
1/3 cup(s) almonds, slivered
1/3 cup(s) coconut oil, melted
1 cup(s) raspberries, fresh
1 package(s) paper muffin liners


  1. Preheat your oven to 350 F.
  2. Mix all dry ingredients together in a large bowl. Set aside.
  3. Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.
  4. Fold in fresh raspberries.
  5. Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).
  6. Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.


  1. Heather

    Could I use frozen berries?

    • Neely

      Heather – Yes, definitely.

  2. Susan

    These are yummy! My 6 yr old even likes them!

  3. carey.j.robertson@gmail.com

    I had some strawberries I needed to use up so I subbed those for the raspberries. Turned out delicious! Love all of your recipes.

  4. ava_corinne@yahoo.com

    Is the nutritional info for this recipe correct? The numbers seem really high. Thanks!!

    • Neely

      ava_corinne@yahoo.com – Sorry for the confusion! The nutritional info was for 2 muffins. I changed the text on the page to reflect the amounts for 1 muffin instead of 2 :)

  5. sm-jat@cox.net

    Can regular canola oil be used instead of coconut oil in the same amount? Thank you.

    • Neely Quinn

      sm-jat@cox.net – In a pinch you can use canola, but I wouldn’t use it regularly.

  6. Amanda

    I added 1/2 cup frozen blueberries in addition to the raspberries and it was great!

  7. Elena


    I am very allergic to eggs – how do i get around it for breakfast? just smoothies and fruit salad?

    • Neely

      Elena – Just eat meat and veggies like any other meal. Much better for your blood sugar and energy levels than fruit for breakfast all the time :)

  8. John

    Would coconut flour work here as a substitute? At my little local health-food store, almond meal/flour costs something like $20/lb, whereas coconut flour is less than half as expensive.

  9. Mel

    I just made these and they are delicious! However, the batter was extremely wet – even when using less almond butter and coconut oil, and more almond flour. Any ideas where I went wrong, or how I can improve the next time? Thanks!

  10. Karen

    With only one muffin per serving and very little egg, should this be served with a protein?

  11. Pauldoxsee3@gmail.com

    I’m having some of these collapse at the end of baking. Am I undercooking them? Does the toothpick poke work with paleo muffins the same as conventional muffins?

  12. Iesha

    If I’m just doing Blueberry muffins do I still need Almond Butter?

    • Neely

      lesha – I’m not sure how this would turn out without the almond butter, so I can’t say for sure. I’d stick with the recipe or find a different one for just blueberry muffins.

  13. wendyh12

    I only have one muffin pan. So I made six of these in the muffin pan and even after 20 minutes and what appeared to be a good toothpick test, three of them sank. They were starting to get too dark at the edges, so I went ahead and pulled them out. I put the rest of the batter in a cupcake pan (enough for five cupcakes) and baked them for 15 minutes and they did much better. Still a little too moist inside, so I might leave them a couple minutes longer next time. But I strongly recommend cupcake over muffin pans for these.

  14. Cara

    A – MA – ZING. I love these. Just new to Paleo and happy to find a “treat” for those times I feel I need something. Thanks! I did use frozen raspberries and they were fine. I found that the toothpick test didn’t work for mine. It came out clean but I suspected they weren’t done so opened one up and it was still runny! I threw them back in for 5 minutes (total of 20 with a convection oven) and they were perfect.

  15. Shelley

    OH. MY. GOODNESS. Can I just say how amazingly delicious these are? I made my own almond flour and almond butter for this. I WILL make it again, but I’m not so sure I’m going to share.

  16. Brigitte

    OM Goodness !! these are delicious!. I just made them this morning as I am just starting on the Paleo Plan and got my recipes. I used frozen strawberries (thawed in microwave) and they gave a nice bite to these muffins. My healthy eating husband just loves them too. I ended up with 10 large muffins and I did have let them bake for 25 min. in my oven. I’m going to freeze what’s left over. I’m going to try making the Tapioca Crepes in a few days…….I’m lucky I live a few miles away from Bob’s Red Mill but to others who live further away……it’s worth the drive to get the best products that help you eat healthier and the people who work there are soooo helpful!

  17. Maritza

    Just finished this, and they are awesome! I never used to cook or bake but paleo recipes, thus far, have been easy to follow. I didn’t have baking soda, so I did double the baking powder, and I had to use vanilla extract instead of coconut, but the flavor and texture was still wonderful! Thank you, paleo! Never have. Enjoyed such delicious food while losing weight and feeling great!

  18. Becky

    Can this recipe be baked in a cake pan. More of a coffee cake than muffin?

    • Neely

      Becky – Yes, probably, but because the density will change, you may need to bake it for longer. It may start browning on the top because of the extra time in the oven, so you can cover it with foil so it doesn’t burn on the top. Let us know how it turns out!

  19. Charles

    I just want to be clear on the serving and nutritional information…383 calories and 30g of fat per 1 muffin?

  20. colleen

    OMG so good. My whole family loved them. They only lasted a few hours. We used Starberries. My kids have requested more. Will be trying the carrot banana muffins next…oh and will make another batch of these. Thanks.

  21. Hannah

    What could be a substitute to the almond butter?? If any.

  22. Neely

    Charles – Yes, that’s per muffin.

  23. Neely

    Hannah – The only thing I can think of is coconut butter/manna. But I don’t know how it will turn out… If you can do any other nut butter, that’d be better, but I’m assuming you’re asking because of a nut allergy.

  24. shelby

    Try Sunbutter!!! It’s made from sunflower seeds. :) I’m allergic to nuts, and legumes and this works great.
    Same with sunflower flour. Its substitutes great for anything with almond flour. You just grind up raw sunflower seeds into a flour consistency and use it for same recommended measurements.

  25. Samantha

    One muffin does not fill me up, especially for breakfast….can I eat it with egg whites?

    • Neely

      Samantha – I’d suggest you eat it with the entire egg, as throwing away the yolks would be a waste of nutrients, protein, and healthy fats :) Or just eat 2 muffins, or a piece of bacon or some other protein with it.

  26. Deborah A

    These were AWESOME! I baked them in silicone cups and got about 15 muffins out of the recipe. The texture and taste was just like any other muffin. YUM!

  27. Sophia Ann

    I made these this afternoon and wow!!! Holy delish Batman! I got 15 muffins in one batch. Not complaining though, now I have extra for preworkout!

  28. Cindee V

    I’m having a problem finding coconut and almond butter. These are not common ingredients in the small town I live in. On our receipts, could you include an alternative?

  29. Jeryl S

    My family loved these! They were even better cold (I hid them in the back of the fridge to make sure we would have breakfast). It is rare that they all like the new recipes I try unless they are really bad for you. Thank you for sharing.

  30. Karen

    I love these! I have made them with both raspberries and blueberries and both were very good. However, I think that the raspberry ones were hands-down the best. The almond flavor marries very well with the tangy sweetness of the raspberries.

  31. Anita C

    I can’t get past the after taste of the coconut oil. any suggestions for a substitute?

    • Neely

      Anita C – Honestly, I’ve used bacon grease with great success. But you could also get pastured leaf lard and use it with great results :)

  32. Amber

    We don’t use honey. can I use stevia instead and if so how much?

  33. Lori W

    We made ours with a combo of berries, raspberries, blueberries, strawberries and blackberries! Surper moist and really good you get a berry in every bite!

  34. ode avila

    I can’t use honey, for allergy reasons. What else can use and how much? Thanks

    • Neely

      ode avila – Grade B maple syrup or coconut sap would work well

  35. debra d

    Do these freeze well? It makes 10 muffins @ 1 per serving. That’s a lot of muffins for 2 people.

    • Neely

      debra d – YEP!

  36. Wendy M

    Just made these today and they are truly nice, however, when I put the recipe into My Fitness Pal it comes up with a whopping 476 calories per muffin and they are smaller than doughnut shop muffins…I am assuming this will be a treat and the almond flour will help my stomach the rest of the week…

  37. Wendy M

    My muffin pans made 8 instead of 10, but they are still on the relatively small size.

  38. Wendy M

    Ignore my previous comments…I made 12 muffins…not 8!

  39. April L

    These are the most delicious muffins ever.

  40. Mark B

    How much fiber is in this recipe?

  41. CJ J

    I made these muffins today. OMG they’re amazing !! At 394 calories each, they’re a perfect breakfast !!

  42. CJ J

    I put them into My Fitness Pal and they came out to 394 calories per muffin. The recipe makes ten 2 inch tall muffins but they need to be baked for about 34 minutes (in MY oven) as mine were a bit underdone at 30 minutes. All I can say is NOM !!

  43. Ashley M

    I see a lot of recipes calling for honey, could I substitute agave?

  44. Jan

    My daughter is very allergic to egg yolks. How do I substitute eggs? Thank you!

  45. angela l

    This recipe is phenomenal!! I don’t have time to make some of the more complicated breakfasts so I make these on Sunday and eat them all week. My kids love them too!

  46. Stacy L

    Fixed these last night…took the full time to cook…They were good, however, My family loved them more the next morning. Very moist. Just grab one and go. Had one with a hard boiled egg…kept me satisfied until lunch!

  47. Shelley

    I can’t do the coconut oil because I’m on fat restrictions, but I was wondering if I could add some organic applesauce in it’s place like I can with non-paleo recipes?

    • Neely

      Shelley – I’m sure it’d work similarly to other non-Paleo recipes, although I haven’t tried it with this recipe myself. Please let us know how it goes for you!

  48. Kathryn

    We have made these twice now – both times extremely dense and rich, almost to a point where they are inedible. Are we doing something wrong?! The batter is thicker than wallpaper paste!

  49. Michele

    New to Paleo so I mentally had to get past the fact that these weren’t a regular sugary tasting muffin. I ended up making these with blueberries with vanilla extract and with no slivered almonds. The batter was thick but reminded me of gooey wet peanut butter. I weighed out my ingredients to not only eliminate a bunch of dirty dishes but to get everything exact. My verdict: It was good! The muffin had just the right amount of sweet, obviously I would have liked more but my sweet tooth is my downfall so I know this is a mental adjustment. I made 12 muffins using a cupcake pan and I used liners. I baked it for 25 minutes but possibly it could have taken them out at 23 minutes, they were too brown around the inside of the liners. The cake itself was very moist, not dry at all. I will make this again, may experiment and use almond extract with a little orange zest, and add cranberries.

  50. Julie G

    I would still like a comment from the awesome chef about the calorie content of this muffin. Someone mentioned that in Myfit it comes out to over 400 per muffin. Seems like a lot. Still new to Paleo so maybe that doesn’t matter too much, but still would like some thoughts from the chef.

    BTW ALL your recipes are so extremely, absurdly delicious. I’ve been cooking almost exclusively from this site for three weeks and never a bad meal/snack! You saved my life!

    • Neely

      Julie G – Sorry if I missed a previous comment about the calorie content of these. And thank you for your kind words :) I just double checked the nutrition info and here’s what I came up with (I edited the page to reflect these changes). Basically, the calories were only a little bit high and the protein was a little low.

      Calories: 371
      Carbs: 23g
      Fat: 31g
      Protein: 19g
      Fiber: 7g

      They are a bit high, but it all depends on how many calories you eat in a day and what you choose to spend them on ;)

  51. Karen M

    These are nice, but not my favourite muffins so far. And they were quite expensive to make with with the almond flour and almond butter. I’ll probably give them another go, but I prefer the banana and carrot ones.

  52. Georgia

    Could almond flour be substituted for coconut flour?

  53. Darlene

    WOW Just made these and they are amazing. I had to make a minor adjustment as I didn’t have enough almond butter so just added a little more coconut oil and I substituted frozen organic berries. The recipe made 12 large muffins, which I had to cook for around 20 minutes but they rose up beautifully and came out light and fluffy. My family have already put their order in for at least 1 batch each weekend.

  54. Molly

    As a correction to previous comments– it is best to use fresh berries for this recipe. Frozen berries have a different water content, that will alter the cooking time and may make the muffins fall in the middle.

  55. Gina

    I am anxious to try these, as they sound delicious, but I just wanted to point out that baking powder is not paleo (it contains cornstarch). There are substitutions for it, in case anyone needs them: http://www.thepaleomom.com/2012/11/the-science-and-art-of-paleofying-part-3-leavening-and-fats.html
    Thanks for the great recipes!

    • Karen

      I hope you enjoy them, I love these. We have posted about baking powder as well and it is true that the majority of commercial baking powders do contain cornstarch including some that say “gluten-free”. If you have a look, we have given you some options for substitutions.

  56. Stephen H

    If I have baking soda but no baking powder, how much baking soda should I use?

  57. lila

    Can you provide nutritional facts for the recipes? I just figure out for the muffins and there are pretty high in fat!!!! about 25 g, and calories about 300 g.

  58. gloria c

    We LOVE these muffins and I make them constantly!! I use Xylitol as a substitute for honey as I have Candida and they are totally delicious. I put in 1/3rd a cup, same as the honey amount. Thanks for this recipe!!! :)

  59. martha snee

    This recipe reminds me of a recipe I used to make when I worked as a pastry chef. Sub egg whites ( whip them slightly) and fold in to rest of ingredients to make friands- similar to French financiers. Don’t throw out yolks! Make paleo hollandaise, or mayonnaise!

  60. Jean

    These are awesome!!!! I did have issues with baking- took longer than recipe said. In the end I believe most of them were cooked in about 20 min but I had two that just didn’t seem cooked so I added another 5 for those two after I removed the rest. I am using these as a mid morning snack because breakfast is 5am and lunch is about 6-8 hrs later (have a new job, don’t know what time lunch is).

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Raspberry Almond Muffins

Number of servings 10
Approximate cooking time: 30 minutes

Nutritional information provided to Paleo Plan
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1 cup(s) almond flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) sea salt
1/2 teaspoon(s) almond extract
3 large egg(s), whisked
1 cup(s) almond butter
1/3 cup(s) honey, raw
1/3 cup(s) almonds, slivered
1/3 cup(s) coconut oil, melted
1 cup(s) raspberries, fresh
1 package(s) paper muffin liners


  1. Preheat your oven to 350 F.
  2. Mix all dry ingredients together in a large bowl. Set aside.
  3. Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.
  4. Fold in fresh raspberries.
  5. Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).
  6. Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.