Coconut Flour Raspberry muffins

Coconut Flour Raspberry muffins

Gluten free, nut free, dairy free, low carb

These have to be my all time favourite muffins.



Ingredients

⅓ cup + 2 tablespoons coconut flour

1/2 cup frozen or fresh raspberries plus a small handful to top

2 tablespoons melted coconut oil
3 eggs
½ teaspoon vanilla extract
½ teaspoon baking soda
2 tablespoons stevia
½ cup coconut milk



Instructions

1. In a bowl, mix the coconut flour, stevia and baking soda. 

2. In a separate bowl mix all the wet ingredients- coconut milk, coconut oil, eggs, vanilla and mix through the coconut flour mixture to form a batter. 

3. Gently fold in the raspberries

4. Pour batter into muffin pans and bake at 180°C for 25- 27minutes or until they turn golden brown on the stop. 

5. Leave to cool for at least 15 minutes

Recipe makes 6 muffins. Store in the refrigerator.