Prep Time: 10 minutes; Cook Time: 25-30 minutes; Makes: 9 muffins
- ½ cup coconut flour
- ½ cup 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 raspberries
- 2 tablespoons organic honey
Preheat the oven to 350 degrees Fahrenheit. Line 9 wells of a muffin tine 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 25-30 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.