Raspberry Paleo Muffins

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These healthy and easy paleo raspberry muffins are perfect for breakfast or brunch!

Raspberry Paleo Muffins


    For the muffins:

  • 1 cup California Giant raspberries
  • 3/4 cup of water
  • 12 pitted dates
  • 1 - 2 bananas (depending on size), peeled
  • 3 tbsp of coconut flour
  • 1 tbsp of vanilla extract
  • 2 eggs
  • 1 tbsp of honey
  • 1/2 tsp of baking powder
  • For the glaze:

  • 6 dates, chopped
  • Juice from one orange
  • 2 tbsp of coconut milk
  • 1 tsp vanilla extract
  • 1 tsp of honey
  • Handful of California Giant raspberries


      • Preheat oven to 365 degrees
      • Grease muffin tin (or use cupcake liners)
      • Heat the dates and water in a small sauce pan over low-medium heat. Mash the dates with a fork as they begin to break down and thicken. Set to the side.
      • Use a blender or food processor to combine the raspberries, bananas, coconut flour, vanilla extract, eggs, honey and baking powder together.
      • Add the date mixture to the banana mixture. Blend until combined. Pour into muffin tin.
      • Bake for 25-30 minutes, depending on your oven.
      • While the muffins are baking, combine ingredients for the glaze in a small sauce pan over low-medium heat. Heat for about 5 minutes or until the dates break down. Mash with a fork until you have a thick glaze.
      • Once muffins are done baking, let rest until cool. Then spoon glaze over muffins and top with a raspberry. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!