Raspberry Almond Muffins

Today’s amazing post is brought to you by the amazing woman Carrie Vitt behind the awesome site Deliciously Organic.  She is the wife of an Air Force test pilot and mother to two daughters.  She is also the creator of some kick ass recipes, just like the one you are about to get.  I now present you with Raspberry Almond Muffins followed by Carrie’s post.


We all come to the paleo/primal way of eating for different reasons. Some are looking to lose weight, some are looking for a clean diet and others, like me, are struggling with health problems.

Back in 2008, I went to the dentist because of a cracked filling in one of my teeth. The dentist removed the amalgam filling (without taking proper precautions) and after the removal I felt terrible, spending nearly a week in bed recuperating. I thought it was strange that I took the removal so hard, but after a week I gained my strength and went on my way. A few weeks later, I began to have problems with my complexion. I hadn’t changed anything in my daily regimen and was confused. Months later, I began breaking out in unexplainable hives. The hives were from the neck up and were absolutely horrible. My face was constantly swollen, red, would peel twice a day, and felt like someone was holding a frying pan to my skin. I began eliminating things from my diet searching for a cause, but I couldn’t put my finger on it. I went to several doctors and they all told me I had dry skin, gave me a tube of steroid cream and sent me on my way. I’m not an idiot. I knew my skin wasn’t “dry” and I knew I had to dig deeper, but I didn’t know where to turn.

I cried. I became very depressed. I didn’t want to go anywhere because not only did I look horrible, but I was in constant pain. I slept with ice packs on my face each night to ease the burning. I had to drop all my outside commitments and didn’t really get out to see my friends. If I ate vegetables I would swell. If I ate meat I would swell. If I walked into a room with too much perfume I would swell. So I stayed at home. All day. Every day.

After 6 months I still didn’t know what was causing the hives. No matter what I ate, drank, or did, I constantly had hives. I finally found a doctor who listened and he sent me to an allergist. She did all the skin testing, but I was negative for everything. Perplexed, she told me about an autoimmune disease that in some extreme cases causes hives, so she did a blood test for the antibodies. The test showed my immune system was attacking my thyroid gland. I was diagnosed with Hashimoto’s disease. The doctor told me to start a thyroid medication, but after some research I learned the medication would only calm the symptoms and not stop the antibodies. I decided to look for an alternative solution.

I began working with a nutritionist and after many tests, we discovered my thyroid had absorbed most of the mercury and consequently caused my liver to “back up” so it couldn’t properly filter the toxins my body came into contact with. This helped explain the hives and the thyroid disease. The first thing my nutritionist told me to do was drop all sugar, alcohol, meat, grains, fruit, and dairy. I was only allowed vegetables and fat. It was drastic, but I had suffered for long enough and was willing to try anything. She also prescribed me many whole food supplements and several cleanses to begin the healing process.

Here I was writing a cookbook and blog and I felt like all my creative outlets were taken away. I didn’t know there was a world of “grain free” cooking and baking. So I ate vegetables. My husband and the kids were gracious enough to eat the same diet as me. Pete said, “If you have to do this, then we will do it together.”

After several months of intense cleansing and careful eating, the hives disappeared. I began to regain my strength, and starting feeling like myself again. I slowly added food like meat and eggs back into my diet and learned how to work with new-to-me ingredients. It was an interesting process, like looking at the world through a different lense. I love to bake, and I quickly discovered that combinations of grain free flours taste just as good as the wheat flours I was used to.

Despite the challenges, I can honestly say I’m extremely thankful for the hardships I’ve encountered. I now understand what it’s like to have to avoid certain foods. I have much more empathy for people who suffer from ailments and can’t find the answers. I also know many of you have Hashimoto’s and have felt a sense of despair. I’m here to encourage you and tell you there are solutions. The foods we eat play a huge role in how our bodies work and heal and there are many foods out there that can help you start the healing process.

My diet and lifestyle have changed drastically, and so has my health. My thyroid disease is reversing, I feel incredible, and I can’t wait for that joyful day when it’s completely gone. Until then, I’ll keep on and I won’t lose hope.

Now on to the muffins! I love my eggs and bacon in the mornings, but sometimes I want a baked good to start my day. You can substitute just about any berry in these muffins, change the extracts out for different combinations or add some walnuts or pecans. I usually bake a batch, put them in the freezer and reheat them in the oven during hectic mornings. A perfect treat for the cool mornings ahead.

4.5 from 11 reviews
Raspberry Almond Muffins
Prep time
Cook time
Total time
Serves: 18
  1. Preheat oven to 375ºF and adjust rack to middle position
  2. Line [amazon_link id="B00091PMUS" target="_blank" ]muffin pan[/amazon_link] with [amazon_link id="B000FPX4GC" target="_blank" ]muffin liners[/amazon_link]
  3. Whisk eggs, coconut milk, honey, vanilla, almond extract and butter in a large [amazon_link id="B001715PN8" target="_blank" ]mixing bowl[/amazon_link]
  4. Sift coconut flour, baking powder, baking soda, and salt over a medium bowl
  5. Add wet ingredients to dry ingredients and whisk until no lumps remain
  6. Fold in applesauce and then fold in raspberries
  7. Spoon batter into muffin cups and bake for 18 minutes, or until lightly brown on top
  8. Store muffins in an airtight container for 3 days

I unfortunately am going to have to wait about another 10 days before I can have these since I am 11 days into my second consecutive 21 Day Sugar Detox but I feel absolutely amazing and these delectable muffins will just have to be patient for me.  If you are detoxing with me we can make these together in celebration when we finish, if you are not please enjoy and spread the love.  The detox information can be found here:


Carrie Vitt is the publisher of the popular food blog Deliciously Organic. Husband, kid and party-friendly, Deliciously Organic is brimming with the recipes and flavors families love — all created using wholesome, unrefined and organic ingredients. Carrie lives with her husband, an Air Force test pilot, and their two daughters in Southern California.

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.


  1. I had a similar experience as ‘Leah(Canada)'; they turned out very moist and didn’t bake through, even tho i left them in the over 20-30 min longer. The flavor was phenomenal. When I saw what happened to the first batch, the remainder of the batter was added to a pan and flattened out like a giant cookie. I thought that would help it bake through. However, after 40 min it was halfway there. Seems after I added the applesauce the consistency suddenly changed. So, when I added the frozen raspberries (yum) there was even more moisture. What could have gone amiss??

  2. I just took these out of the oven! They smell so good, I baked them for about 30 minutes because when I took them out at 20 they still seemed too moist/doughy to be done. I made your banana bread as well and it was soon good! Same issue though, it didn’t look done after the time period. Is there a trick for figuring out when it is still raw vs when it is done and just moist? Still trying to adjust to baking with gluten free flour :) I love your Site!

  3. I’ve been cooking and baking paleo for awhile and I keep finding my baking is coming too moist. The ingredients are all SO expensive so it’s frustrating! I have started turning off my oven after the specified baking time and letting the baking cool with the oven. Then I cool them COMPLETELY in open air before storing. This seems to be helping! These muffins turned out great doing that but were too moist (even doughy) initially.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this Recipe: