Raspberry Coconut Flour Muffins

Raspberry Coconut Flour Muffins are a delightful gluten-free and dairy-free treat suitable for any time of day. Made with wholesome coconut flour, fresh raspberries, and coconut oil, these muffins are moist and flavorful. They offer a nutritious option for breakfast or a snack, catering to those with dietary restrictions or anyone aiming to eat more healthily. The mild sweetness of the raspberries combined with the subtle coconut flavor creates a pleasant taste experience. These muffins provide a delightful way to enjoy a healthier indulgence without compromise on flavor.

Ingredients

• 1 1/2 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 medium eggs
• 1 cup fresh raspberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together coconut flour, baking soda, and salt until well combined.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and eggs until the mixture is smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, ensuring there are no lumps.
5. Gently fold in the fresh raspberries, taking care not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, checking with a toothpick inserted into the center of a muffin to see if it comes out clean.
8. Remove from oven and allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Keywords: Gluten-Free, Dairy-Free, Breakfast, Snack, Baking

Spice Rack: Vanilla Extract, Salt

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