Makes 4 Servings
Macros: 149 Cal, Fat 10g, Carbs 11g, Fibre 2g, Protein 4g
2 2/3 tbsps Coconut Flour
2 tbsps Maple Syrup
2 tbsps Coconut Oil (melted)
1/3 Lemon (zested then juiced)
1/3 cup Raspberries (plus extra for garnish)
Preheat oven to 350ºF (177ºC) and line a muffin tray with papers. (Note: The original recipe yields 12 snack size muffins or 6 to 8 breakfast size muffins.)
Mix all ingredients except the raspberries together in a large mixing bowl. Stir very well until combined.
Gently fold in the raspberries.
Divide batter evenly across the muffin tray. Press in some extra raspberries into the tops of the muffins (optional). Bake for 35 to 40 minutes.
Let cool and enjoy!
Leftovers: Store in an air-tight container at room temperature for up to three days or freeze for up to three months.
No Raspberries: Use blueberries, blackberries or chopped strawberries.
Budget-Friendly: Use frozen berries instead of fresh. The coconut oil will harden as you mix them in but will soften again when baked.
Serve it With: A drizzle of raw honey, maple syrup or a pat of butter.
No Maple Syrup: Sweeten with raw honey instead.
Short on Time: Throw all ingredients into a blender and puree until smooth. Pour into muffin tin and bake.
Not a Coconut Fan: Swap out the coconut flour and coconut oil and use almond flour and extra virgin olive oil instead. Note: You may need to add more almond flour to reach a muffin batter consistency since the consistency of coconut flour is very dry and absorbent.