Peanut butter and raspberry muffins are everything that’s wonderful about peanut butter and jelly, all wrapped up in a delightful, moist muffin. Enjoy them with your breakfast or with your evening coffee for dessert.
Yield: 13 muffins
Serving size: 1 muffin
- 1/4 cup (64g) Natural creamy unsweetened peanut butter, at room temperature
- 1/3 cup (60g) natural, non-GMO granular erythritol, click here for the brand I use
- 1 tbsp. (22.5g) pure vanilla extract
- 6 large eggs
- 1/2 (113.4g) cup heavy whipping cream
- 1/4 cup (59.2g) water
- 1/2 cup (56g) coconut flour
- 1/2 tbsp. (7.2g) baking powder
- 25 fresh raspberries. chopped
- Preheat the oven to 350 °F (180 °C) and line a muffin tin with paper liners.
- Place the peanut butter, erythritol, and vanilla extract into a large bowl.
- Using an electric mixer, cream the ingredients together.
- One at a time, add the eggs to the bowl, beating well after each egg.
- Add in the cream and the water. Blend well.
- Add in the coconut flour and baking powder. Blend until it’s well combined, scraping down the bowl as needed.
- Add the raspberries to the bowl. Using a rubber spatula, fold them into the batter.
- Use a soup ladle or an ice cream scoop to distribute the batter evenly between 13 muffin cups.
- Bake the muffins for about 3o minutes or until they’re lightly golden brown and a toothpick inserted into the center comes out clean. Let them rest on a wire rack until they’re cool enough to be handled.
- Remove them from the pan, and place them onto a wire rack to finish cooling.