Paleo Raspberry Almond Muffins

Trying to convert our household to a paleo lifestyle has definitely been a challenge.  I'm not going to lie, we like carbs.  The idea of cutting out breads, pastries and all things baked really isn't an option here so I had to find some creative ways to eliminate the bad stuff while still satisfying that craving.  Enter: Raspberry Almond Muffins with a Cinnamon Crumble.  Yeah, those don't sound so paleo-friendly, but I promise, they're 100% cave girl approved!

Paleo Raspberry Almond Muffins with Cinnamon Crumble

Muffins:
1/3 cup almond flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
4 eggs
1/2 teaspoon vanilla bean paste or extract
1/4 cup maple syrup
1/4 cup almond milk
1/4 cup coconut oil
1/2 cup fresh raspberries

Crumble:
2 tablespoons almond flour
1/4 cup of finely chopped almonds
1 teaspoon cinnamon
1 tablespoon maple syrup
1 tablespoon melted coconut oil

- Preheat oven to 350 degrees
- In a large bowl, combine flour, salt, baking powder and cinnamon
- In another bowl, combine eggs, vanilla, maple syrup and milk
- Add dry ingredients to the wet and whisk until smooth
- Melt coconut oil and slowly add it to the batter, continuously whisking.
- Fold in your raspberries gently as to not break them apart
- Combine your crumble ingredients
- Spray your muffin tins with nonstick coconut oil spray or line with paper cups
- Fill each cup 2/3 full with batter
- Spoon 1 teaspoon of the crumble on top of each muffin
- Bake for 25 to 30 minutes or until you can poke them with a toothpick and it comes out clean