Gluten-Free, Grain-Free Raspberry Vanilla Muffins Recipe
Recipe by
bessie on
Nov 1st, 2011 in Breads, Muffins
Recipe Description:
Using raspberries, vanilla extract, and almond extract, you'll have a hard time convincing your kids that these nutritious coconut-flour muffins aren't cupcakes!
Recipe
Instructions:
Preheat oven to 325 degrees F.
In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.
Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.
Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).
Bake 325 degrees F for 16-18 minutes. Remove from tins and cool.
NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.
NOTE: These muffins freeze well.
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