Raspberry Coconut Butter Muffins

1. Alternatively, use any seedless jelly or jam you want.
2. As the photo suggests, don’t mistakenly use the top oven rack like I did! 🙂

IMG_20170401_163340012

1 cup superfine almond flour (or regular almond meal)
1/8 tsp salt
1 tsp baking powder
1/2 cup coconut butter, liquefied
1 large egg, beaten
1/2 cup seedless raspberry jam. This is your sweetener, so keep that in mind if you use a different kind without added sugar.
1/2 tsp vanilla

Preheat oven to 375 degrees, and line ~6 standard muffin cups. For best results, use warmed or room-temperature ingredients so that the coconut butter doesn’t harden.

Combine the almond flour, salt, and baking powder. Whisk in the coconut butter, egg, jam, and vanilla until relatively smooth.

Divide among muffin cups, and bake for 20-25 minutes, or until just done and beginning to brown.

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