Raspberry Almond Butter Cupcakes
Ingredients
- 1/4 cup almond butter or any nut/seed butter
- 1/4 cup cassava flour or all purpose flour
- 1/4 cup coconut sugar
- 1/2 tsp. baking powder
- 1/4 cup frozen raspberries warmed
- 2 eggs
Preparation
Preheat oven to 350F.
Whisk together the eggs, almond butter, and raspberries, then stir in the dry ingredients.
Spray or line a mini muffin tin and watch them closely during baking as size may affect time.
Pour in the batter 3/4 full and bake for 7-8 minutes.
