While at a winery in Napa Valley, I came across this beautiful cookbook full of deliciously healthy recipes. In the book Well + Good, 100 Healthy Recipes + Expert Advice for Better Living is where I found this inspiring muffin recipe. The muffins are dairy-free, gluten-free, low inflammation, paleo, vegetarian, and good for your skin!
 
If you prefer a different berry or fruit instead of raspberries, it will work in the recipe just fine, it may just change the texture a bit, but it will still taste great. 
 
Yield 10 muffins 
 
2 cups almond flour
2 large eggs 
¼ cup coconut oil, melted
¼ cup honey
1 Tbsp vanilla extract
1 tsp apple cider vinegar
½ tsp baking soda
¼ tap salt
1 cup fresh strawberries
 
Preheat over to 350℉ and line a muffin tin with paper liners.
 
In a bowl, mix the flour, eggs, oil, honey, vanilla, vinegar, baking soda, and salt. 
Whisk together until combined. Gently fold the raspberries in the batter. 
 
Use a ¼ cup measuring cup to pour the batter into the cups. Bake for 15 minutes and then rotate the pan and continue baking for another 10 minutes, or until a tester inserted into the center comes out clean. 
 
Once the muffins are cooked through, remove them from the oven and let them cool in the muffin tin. 
 
Store the muffins covered with a paper towel and in an airtight container at room temperature. 
 
Just Salt It, and enjoy!