I really do enjoy just about anything that resembles pizza and my husband is a die hard fan of leftover slices in the morning.  I’m also a lover of anything that can be eaten on the go since most mornings are pretty hectic in our home.  So, when I spotted the idea for these delicious breakfast muffin scones in Clean Eating Magazine, I was sold.  This easy recipe is a great way to enjoy a healthy start to your day and a fun spin on the traditional muffin.  The fresh raspberries and ground ginger together have a very refreshing flavor and using almond flour makes this gluten-free breakfast treat a little higher in protein.  These breakfast slices have the consistency of a muffin and are supposed to resemble a scone, but I think calling them a healthy “breakfast slice” is way more fun!  Don’t you agree?      


  • 2 ½ cups almond flour
  • 2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil, melted
  • ⅓ cup raw honey
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup fresh raspberries



  1. Preheat oven to 350 degrees F.  In a large bowl, combine almond flour, ground ginger, baking powder, baking soda and salt.
  2. In a medium-sized bowl, whisk together coconut oil, honey, vanilla and eggs.
  3. Add wet ingredients into large bowl with dry ingredients.  Gently fold in the raspberries and save a few to press into the mix before popping in the oven.
  4. Line a baking sheet with parchment paper.  Spoon the dough onto the baking sheet and shape into a smooth, large circle, about ¾ inch thick.  Gently press in a few remaining raspberries to make their color pop. 
  5. Bake for 15-20 minutes or until edges are golden and toothpick inserted in the center comes out clean.  Remove and let cool for at least 5 minutes, then cut into 8-10 triangles.  Serve & ENJOY!


Serves 6 – 8

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Author:  Jennifer Kuhar