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Paleo Lemon-Raspberry Muffins

by on July 19, 2017 in Breads, Gluten-Free, Muffins, Special Dietary Needs July 19, 2017 BreadsGluten-FreeMuffinsSpecial Dietary Needs
See post on Alexa Federico’s site!
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Level: Easy

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Description

Easy peasy refreshing muffins without any gluten, grains, dairy or sugar.

Ingredients

  • 2  Eggs
  • ½ cups Coconut Oil
  • 1 cup Coconut Sugar
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Tapioca Flour
  • ½ cups Coconut Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Sea Salt
  • 2  Lemons, Zest Only
  • ½  Lemon, Juice Only
  • 6 ounces, weight Raspberries

Preparation

Preheat oven to 375°F.

In a large bowl, blend eggs, coconut oil, coconut sugar, and vanilla extract.

In another bowl, combine dry ingredients. Add slowly to the wet mixture while continuing to blend. Add lemon zest and juice, and blend again. Lastly, gently fold in the raspberries.

Add to a lined 12-cupcake tray and bake for 25 minutes, or until a toothpick comes out clean.

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