Healthy Raspberry Almond Flour Muffins

Raspberry and Almond is a delicious flavour combination and these muffins are healthy enough to enjoy all day long without feeling guilty!

Ingredients

• 3/4 cup water
• 3/4 cup mashed very ripe banana
• 1/4 cup (60 mL) maple syrup
• 1 tablespoon whole psyllium husks
• 1/4 teaspoon almond extract
• 1/4 teaspoon fine sea salt
• 1 and 1/4 cups blanched almond flour
• 3/4 cup gluten-free all-purpose flour 
• 1 and 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 cup fresh raspberries
• 1 teaspoon Optimal Essentials Immune powder

Method

1. Preheat oven to 190 C Line 8 cups of a standard size muffin tin with paper or foil liners.
2. In a large bowl, stir together the water, mashed banana, maple syrup, psyllium husk, almond extract and salt until smooth. Let stand 5 minutes (for psyllium to thicken).
3. Add the almond flour, baking powder and baking soda to bowl, stirring until blended; gently stir in the raspberries.
4. Divide the batter evenly between the prepared muffin cups.
5. Bake in the preheated oven for 16 to 20 minutes until golden brown.
6. Cool muffins in tin for a few minutes before removing and cooling completely on a wire rack.