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