summer muffinsMy go-to brunch menu is hot coffee, chopped fruit, and freshly-baked muffins.

Lately, I’ve been loving throwing berries in my muffin batter—adding a sweet and tart flavor to my baking.

almond flour muffinsThese almond based muffins have been my summer go-to. They are fluffy, easy to make, and the perfect sweet breakfast to share or bring on-the-go.

Break out the muffin tins my friends, we are making Summertime Muffins!

gluten free raspberry muffinsThese summertime muffins are made gluten free with a base of earthy almond flour and soft arrowroot powder. If you’ve ever struggled with gf baking, this simple combo is for you—with sticky honey and moist coconut oil, these muffins stay soft, fresh, and hold up perfectly.

I love making a big batch of these raspberry and orange muffins for a brunch with friends, and enjoying leftovers throughout the week ahead.

raspberry orange muffinsI hope these Summertime Muffins become your go-to this time of year! They are:

Super Fluffy

Naturally Sweetened

Perfectly Soft

Simple to make

& SO Delicious

almond flour raspberry muffinsIf you love these healthy summertime muffins, you will also enjoy my avocado matcha muffinsbanana bread mug muffin, blackberry breakfast cookies, gluten free zucchini bread muffins, or my fig + blueberry breakfast cookies.

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

Summertime Muffins

These almond flour-based summertime muffins are my summer go-to. They are fluffy, easy to make, and the perfect sweet breakfast to share or bring on-the-go.
Prep Time5 minutes
Active Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Vegetarian
Yield: 12 muffins
Author: The Local Sprout


  • 1 3/4 cup almond flour
  • 1/4 cup arrowroot powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup honey
  • 3 Tbsp. coconut oil melted
  • 1 Tbsp. vanilla extract
  • 1/2 tsp orange extract
  • 1 cup fresh or frozen and thawed raspberries


  • Preheat oven to 350°F. Lightly grease muffin tins (or line them) and set aside.
  • In a medium-sized bowl, whisk the almond flour, arrowroot powder, baking soda, and salt. Stir in the eggs, honey, coconut oil, vanilla extract, and orange extract. Mix until well combined. Using a spatula, gently fold in the raspberries.
  • Fill each muffin cup 3/4 full of batter. Bake muffins for 15 minutes, turn muffin tins in oven, and bake for another 5-10 minutes (depending on muffin size)—or until a toothpick inserted comes out clean.
  • Let muffins cool in tin for 15 minutes, gently remove with a knife, and allow to cool on cooling rack before enjoying.
  • Leftovers will keep in airtight container on counter for up to 3 day or refrigerated for up to a week.


Nutrition information is a rough estimate of 1/12 of the entire recipe.


Serving: 1g | Sodium: 119mg | Sugar: 6.5g | Fiber: 2.4g | Cholesterol: 27mg | Calories: 179kcal | Saturated Fat: 3.8g | Fat: 12g | Protein: 4.6g | Carbohydrates: 13.4g

The Local Sprout

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