2 1/2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup butter softened
1/4 cup honey
1 tsp lemon juice
2 eggs, beaten
1 cup chopped peaches
1/2 cup raspberries
Preheat oven to 350 degrees.
Line muffin pan with baking cups.
Mix almond flour, baking soda, salt, and cinnamon in a large bowl. Add butter, honey, lemon juice, and eggs. Mix until well combined.
Stir in peaches so they are evenly distributed through batter.
Carefully stir in raspberries so they stay whole.
Spoon batter into baking cups so they are almost to the top – about 3/4 full.
Bake for 20 – 25 minutes until they are golden brown on top and firm to the touch.
Allow to cool before trying to take off baking cup or they will fall apart!
This recipe being shared on Slightly Indulgent Tuesday.
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