My favorite parts of fall are the changing of the leaves and baking. There is nothing like the warm smell of something sweet in the oven. When baking I like to keep things low carb, so be don’t have to make it a cheat day or feel guilty for indulging. Most muffins run around 30 carbs these are 13 carbs. Muffins are a quick way to bake up some family time in the kitchen. Make some ahead of time for school days. Or wake everyone up with the lofting smell on a Saturday morning. These mouthwatering muffins use frozen raspberries, giving you the feel of summer as it drifts away.2 cups almond flour
1/3 cup coconut sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup frozen raspberries thawed on a paper towel 1/2 cup unsweetened original almond milk
1 tsp vanilla
1 tsp orange blossom water
3 tbsp melted grass-fed butter ( such as kerrygold) 1/2 cup plain yogurt
1 eggs
1/2 cup copped pecans
24 pecan halfs
Pre heat oven to 350 degrees.
Put raspberries out on a paper towel to thaw. Mix dry ingredients together. Add chopped pecans. Add wet ingredients. Mix until moist. Gently fold raspberries into batter. Fill muffin cups 3/4 of the way full. Bake in oven for about 20 mins until a toothpick comes out clean. Let cool before serving.
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These muffins look so delicious and perfect for upcoming Fall ♥