Meal Prep Instructions - pre-heat oven to 375

• Mix all dry ingredients in a large bowl (2 cups almond flour, 1/4 cup oat flour, 1/4 cup tapioca flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, 2 tsp baking powder, 1 tsp baking soda, 1 tbsp poppyseed , 1 tbsp lemon zest) then gently toss raspberries in flour mixture until well coated
• Mix all wet ingredients in a smaller bowl (1/2 cup maple syrup, 2 eggs, 1 tsp vanilla extract, 1 tsp almond extract , 1/4 cup coconut oil) until well combined
• Add wet ingredients to dry ingredients and gently fold mixture together until just combined - don't over mix!
• Add muffin mixture to silicon muffin molds, bake at 375 for 5 minutes to activate leavening ingredients then lower heat to 350 for another 8-10 minutes or until center is cooked through. Remove from oven and cool COMPLETELY before removing/consuming or the hot raspberries will make the muffins fall apart :)