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Paleo Lemon-Raspberry Muffins

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MAKES 12 MUFFINS

  • Author: Alexa

Ingredients

Scale

2 eggs

1/2 cup coconut oil

1 cup coconut sugar

1 tsp vanilla extract

1 1/2 cup tapioca flour

1/2 cup coconut flour

2 tsp baking powder

1/4 tsp sea salt

zest of 2 lemons

juice of 1/2 lemon

6 oz. (1/2 pint) raspberries

Instructions

  1. Preheat oven to 375°F.
  2. In a large bowl, blend the eggs, coconut oil, coconut sugar, and vanilla extract.
  3. In another bowl, combine the dry ingredients and then add slowly to the wet mixture while continuing to blend.
  4. Add in the lemon zest and juice, and blend again.
  5. Lastly, gently fold in the raspberries.
  6. Add to a lined 12-cupcake tray and bake for 25 minutes, or until a toothpick comes out clean.

 

Notes

These keep for about five days on a countertop.

Find it online: https://girlinhealing.com/paleo-lemon-raspberry-muffins/