Raspberry Muffins

Balancing Act

We are always balancing. 

  • Listening to our guts vs. asking for opinions
  • Exercising vs. getting more rest
  • Working hard vs. playing
  • Trusting things will work out (faith) vs. working hard to make things better
  • Striving to improve vs. being happy and grateful for who we are
  • Living in the moment vs. preparing for the future

We haven't found a way to avoid the tightrope. But it has been helpful to realize that we're on one. Constantly. There is always a trade-off. 

Unfortunately with food, the trade-off often feels like this: doing what's good for us vs. tasting good to us. There's a reason why people study the "bliss point" (to sell more, not to make us healthier).

Nat and I are always wondering about ways to diminish that gap. This recipe is an attempt to blur the line - a sweet breakfast or snack muffin, but without an excess of sugars that'll cause a crash later.

These are also the muffins that we're taking with us on vacation! We didn't plan it this way, but it's been exactly a year since we started the blog (first post here). We're taking a short break while we travel, but are excited to return with some new recipes and tips. Thanks to all who've supported us this far!

Raspberry Muffins

Makes 12 muffins


  • 2 ripe bananas
  • 3 large pastured eggs
  • 1/2 cup creamy almond butter, unsalted
  • 2 Tbsp maple syrup
  • 1/4 cup coconut flour
  • 1 heaping cup shredded coconut
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp sea salt (skip if using salted almond butter)
  • 1 cup raspberries
  • 1 Tbsp coconut oil 
  • 2 Tbsp flaxseed meal
  • 1 small lemon, juiced & zested


  • Pre-heat oven to 350.
  • Mash bananas in a bowl.
  • Add in all other ingredients (except for berries) and mix well.
  • Mix in berries.
  • Line a muffin tin with baking cups. 
  • Distribute mixture evenly among muffin tin.
  • Bake for about 35 minutes, until muffins are golden brown. 

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