Preparation time: 15 minutes
Cook time: 20-25 minutes
Ready in: 35 minutes
Ingredients
- 1/2 cup coconut flour
- 1/2 cup coconut flakes
- 1 tablespoon pure cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 4 large eggs
- 1/2 cup raw honey
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon zest, finely chopped
- 1/2 cup fresh raspberries, mashed
- 1/2 cup pecans, chopped
Directions
- Preheat oven to 350 degrees f. Line a 6-cup muffin tin with paper liners.
- Mix coconut flour, coconut flakes, cornstarch, baking soda, and salt in a medium bowl.
- Whisk together the eggs, honey, and vanilla extract in a large bowl.
- Add the dry ingredients to the wet ingredients and blend using a handheld mixer. Stir in the mashed raspberries, lemon zest, and chopped walnuts.
- Divide and scoop ¼ cup of batter into each muffin cup.
- Bake for 20-25 minutes. Let cool and serve.