Orange Raspberry Crumb Muffins with Almond Flour

Overhead view of orange raspberry crumb muffins in a muffin tin with golden crumb topping, fresh raspberries and orange zest scattered throughout the scene.

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Orange Raspberry Crumb Muffins with Almond Flour

These orange raspberry crumb muffins are an easy grab-and-go breakfast that tastes like a treat but stays light and nourishing. They’re perfect to make ahead and enjoy on a busy morning.

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: 12 muffins

Calories: 306kcal

Author: Nicole Gaffney

Ingredients

2 cups fine almond flour
½ cup coconut flour
½ teaspoon salt
2 teaspoons baking powder
4 large eggs
¼ cup coconut oil melted and cooled
½ cup pure maple syrup
1 ½ teaspoons orange zest from about 1 medium orange
2 cups raspberries fresh or frozen *See note

For the Crumb Topping:

¼ cup almond flour
¼ cup coconut flakes
¼ cup coconut sugar
1 pinch salt
¼ cup coconut oil room temperature

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin tin with baking cups, then spray lightly with nonstick cooking spray.
Add the almond flour, coconut flour, salt and baking powder to a large bowl. Add the eggs, melted coconut oil, maple syrup and orange zest, then whisk to combine until smooth.
When the mixture is smooth and no lumps remain, use a rubber spatula to gently fold in the raspberries, being careful not to break them up too much. Otherwise the batter can turn bright pink.
Divide the batter evenly among the prepared baking cups.
To make the crumb topping, mix together the almond flour, coconut flakes, coconut sugar and salt. Add the coconut oil, then use your fingers to work it in until crumbly.
Divide the crumb topping evenly over each muffin.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. If using frozen berries, baking can take up to 45 minutes or longer, so keep checking and adjust as needed.
Let the muffins cool for at least 20 minutes before removing from the tin. Cool completely or refrigerate before eating.

Notes

Using frozen berries will result in a longer baking time, which will ultimately depend on the internal temperature of the batter before entering the oven. Check and adjust as needed.
Fold the berries in gently to keep them from breaking apart.
Let the muffins cool fully so they set up and hold together properly.
Store chilled muffins wrapped individually for easy grab-and-go mornings.

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