Ingredients:

• 1/4 cup almond butter

• 1/4 cup frozen raspberries {warmed}

• 2 eggs

• 1/4 cup cassava flour {OR all purpose flour}

• 1/4 cup coconut sugar {OR regular sugar}

• 1/2 tsp. baking powder

Directions:

1. Preheat oven to 350F.

2. Whisk together the eggs, almond butter, and raspberries, then stir in the dry ingredients.

3. Spray or line a mini muffin tin (each one is probably a little different in size and will require a different baking time, so just be sure to watch them closely— I found my Wilton muffin tin at TJ Maxx!)

4. Pour in the batter 3/4 full (mine made 16 mini muffins) and bake for 7-8 minutes!