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.

4.6 from 12 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 muffin pan with muffin liners
  3. Whisk eggs, coconut milk, honey, vanilla, almond extract and butter in a large mixing bowl
  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


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.

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  1. These are delicious! I substituted a banana puree because I didn’t have apple sauce on hand, and my 3 year-old promptly ate 3 muffins. Really moist, evenly baked and a nice rise. Will make these again for sure.

  2. 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??

  3. 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!

  4. 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.

  5. I absolutely love these muffins. I even added some cut up apples in them and they are just delicious. What I was wondering is, is there a way to find out what the calorie intake is, carbs, etc? I have a friend on weight watchers and she wants to know what the count would be so she can eat them too.

  6. these are easy and amazing! Im not gonna lie I got teary eyed when I made these because they smelled great AND I could eat them!

  7. where does one buy coconut flour? my husband is starting paleo for weight loss but truly I am not willing to pay the $10 for a bag of almond flour that is not quite a pound. I don’t think he needs a “treat/snack” that badly. =) my baby needs diapers over him having a mental snack

  8. These are so amazing, I made them last night – it’s such a good breakfast idea or after dinner dessert. Love them! I want to try next time substituting the raspberries for blueberries. Could that be a good turn out? Thanks!

  9. I just tried these, and completely forgot to put in the stick of butter –but it tasted GREAT! It was light and fluffy and my kids actually ate it.

  10. This recipe sounds so good ! One problem the coconut flour. I eat for my blood type and coconut of any knid is a no no. Have you ever tried this with any other flours ? Can’t wait to try this if you have used other flours.

    1. I have never eaten for my blood type or substituted this recipe. I have plenty of other recipes that you can easily replace the coconut flour like my banana bread which you can use for muffins and make the same flavors as this

  11. I have to admit that I was a bit skeptical in trying these just because almost every paleo/primal muffin I’ve tried that uses coconut flour is super dry or straight up tastes like egg because you have to use so many eggs to get it to not be dry. These are an absolute divine surprise!! They are so moist and delicious!! You can’t even taste the six eggs in them!! I am pleasantly surprised and extremely happy!!! These are by far the best paleo/primal muffins I have had in a long time!! Thank you!!

  12. Hi, I made these today and for whatever reason they turned a grayish color. What would make them do that. Also, I cooked them at the specific heat and I too had a no quite done muffin. The temp I can deal with but the color I can’t not very appitizing looking. They taste great but just look horrid. :-/

    1. Lori, I think it is the raspberries and some reaction between ingredients and sitting out in the air. My muffins didn’t change, but I had a bit of leftover batter that I was trying to figure out what to do with and then got distracted, and ended up coming back when the timer on my oven went off. The batter that was left out had turned a reddish-grey color around every raspberry. So the only thing I can think of is there is some reaction between the raspberries and one of the ingredients in the batter. But I promise you, they sure taste fine!!! And the ones that didn’t sit out, that I just filled up the muffin tin and baked immediately, they didn’t turn color.

  13. So I’ve tried this recipe twice now and failed both times. I have the brown thumb of the baking world. But usually within two tries I can make it work! This time I just don’t know. I did everything exactly as per the recipe. Sifted the dry ingredients, folded things in, everything to the letter. But the batter just seems so very dry, and then the tops of the muffins are lumpy and not smooth like in the picture at all. I wouldn’t mind the lump except that after 18 minutes they aren’t cooked all the way. They remain very wet on the inside, even after 20 minutes or longer. Like, the muffin liners are soaked and the bottom and inside of the muffins are still uncooked. I have the oven at 375, middle of the oven rack… I’m assuming this recipe is for standard sized muffins and not mini muffins… Any ideas?

    1. Well, after about 22 minutes they cooked all the way through, though they browned quite a bit. Maybe I need to set them at a lower temp for a longer period of time? So far they taste good!

      1. Adele, it sounds like your oven temperature may be slightly off. I recommend buying a thermometer and putting it in your oven, and then checked the temperature of your oven and thermometer to make sure they match.

  14. Made these for my family the other day…all i can say is AWESOME!! Took a few to work and my co workers couldn’t believe they were actually healty. Love all you do, thanks a bunch!

  15. Funny, I just found Deliciously Organic last week and bookmarked your red pepper crackers, and just this morning I was looking for a muffin tomake with frozen raspberries. Good timing guys!

  16. Hello, are these muffins gluten free? not sure if coconut flour is that! also what is Celtic sea salt, I don’t use salt so would it be ok to leave out? Thanks!

    1. Yes, these muffins are gluten free. Coconut flour is simply dried coconut that has been ground into a fine powder. Celtic sea salt is an unrefined salt. I prefer to use it because it contains over 80 minerals and is a healthy salt compared to the other refined salts on the shelf. You can leave the salt out of this recipe, but the flavor will be a bit different then intended.

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