Our black raspberry bush has been producing cupfuls of berries everyday, so I decided to use some of my fresh black raspberries in muffins.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

3 tablespoons powdered peanut butter

¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup unsweetened applesauce

1 avocado mashed

2 large eggs

Zest of 1 lime

1 cup black raspberries plus 4 to place on the top of each muffin

1/8 teaspoon light brown sugar to sprinkle on each muffin

Directions:

1. Preheat the oven to 350 degrees.  Spray muffin tins with baking spray or line with liners. 
2. Add flours, protein powder, powdered peanut butter, baking soda, baking powder, lime zest, and salt to a bowl.  Mix to combine.
3. Add beaten eggs and applesauce.  Mix gently.
4. Add avocado. Mix gently.
5. Add raspberries and mix to combine.
6. Use a large cookie scooper to fill muffin tins.
7. Press 4 raspberries on the top of each muffin.  Sprinkle with brown sugar.
8. Bake 20 minutes.
9. Let cool for at least 10 minutes on a wire rack before removing from the pan.
10. Store in an air-tight container.  I store these in the fridge after 2 days.  I also freeze extra muffins to enjoy later.