MAKES: 9 muffins | PREP TIME: 10 minutes | COOK TIME: 25 to 30 minutes
½ cup (55 grams) coconut flour, sifted
½ cup (65 grams) coconut sugar
5 large eggs, whisked
juice of 2 lemons
zest of 1 lemon
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of fine-grain sea salt
1 cup (125 grams) raspberries
2 tablespoons organic honey
- Preheat the oven to 350°F (175° C). Line 9 wells of a muffin tin with paper liners.
- In a large bowl, mix together the coconut flour, coconut sugar, eggs, lemon juice and zest, vanilla, baking soda, and salt until smooth. Pour the batter into the lined wells of the muffin tin.
- In a blender, puree the raspberries and honey until smooth. Use a spoon to add about a tablespoon of the raspberry puree on top of each muffin, then use a knife to swirl the raspberry through the batter.
- Bake for 25 to 30 minutes, or until a toothpick comes out nearly clean when inserted in the middle. Let cool in the muffin tin on a cooling rack before removing and serving. Store leftovers in an airtight container for up to 5 days.