Trending Paleo, Dairy Free, Vegan Anyone? Raspberry Almond Muffins

The other morning I had a taste for muffins--but keeping in mind my "fitness mission," I wanted an extra nutritious one.  You know, the aroma of fresh bakery is just the perfect way to start out the morning! After scanning a few recipes for one low in added sugar with good fats and protein, I decided to come up with one of my own. Starting with a  basic recipe I substituted  coconut and almond flour for half of the wheat flour, used almond milk for the liquid and honey in place of granulated sugar. I have a supply of delicious raspberries in my freezer (my friend Marge has a fantastic patch) so I used them to incorporate natural flavor and sweetness.

The result?  Great according to my taste tester husband and 2 year old grandson (who gobbled up two of them!) They were also dairy free, low in gluten, had 2 grams of unsaturated fat (the kind you need!), and provided about 4 grams of protein and fiber per serving. Sugar was kept to 7.9 grams per serving; which is approximately 30 percent less carbohydrates and 50 percent less sugar per serving than a traditional recipe.

With a couple of little substitutions this recipe will also make a great vegan and gluten free version too! For a vegan version substitute 1 tablespoon ground flax seed meal and 3 tablespoons of water for the egg. If you are looking for a gluten free recipe--substituent rice flour for the wheat flour.

Raspberry Almond Muffins

Ingredients:
1 cup all purpose flour
1/2 cup almond flour
1/2 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cup almond milk
1/4 teaspoon almond extract
1 egg
1/4 cup vegetable oil
1/3 cup honey
1 cup raspberries

Directions:
1.  Heat oven to 350 degrees F.
2.  In a large bowl combine the dry ingredients: wheat, almond and coconut flour, baking powder and salt.
3.  In a second bowl whisk together the liquid ingredients: egg, milk, extract, oil and honey.
4.  Toss the raspberries together with the dry ingredients and then make a well in the middle of the bowl.
5.  Pour the liquid in the well and stir together until combined.  Do NOT over mix.  You should still see
     specks of flour.
6.  Scoop batter into a paper lined muffin pan-two thirds of the way full.
7.  Bake for 17-20 minutes or until slightly browned on the edges and top of muffins.
8.  Cool on a rack.

I hope you enjoy them too! Let me know how yours turn out :)

Resourses
http://www.webmd.com/diet/paleo-diet
http://www.mayoclinic.org/vegetarian-diet/art-20046446
http://www.webmd.com/diet/ss/slideshow-gluten-free-diet
http://www.cpmc.org/advanced/pediatrics/patients/topics/lactosefree.html
http://www.mayoclinic.org/fiber/art-20043983
http://www.cdc.gov/nutrition/everyone/basics/fat/unsaturatedfat.html