Royce asked if we could make muffins the other day 💖 He loves raspberries and lemonade so that's the inspiration I took for this recipe.
These muffins are delightfully fresh and taste like summer. Because I used coconut flour, they're low carb and have tons of minerals and vitamins where white flour lacks. These are certainly a healthy, no guilt treat!
Ingredients:
3/4 cups coconut milk
3/4 cups coconut flour
2 large eggs
1/3 to 1/2 cup stevia, depends on your sweet tooth
1/3 cup plain full fat yogurt
1 teaspoon lemon extract
1 1/4 teaspoons baking powder
1/4 teaspoon cream of tarter
1/4 teaspoons salt
1 cup frozen raspberries
Combine all wet ingredients and then all dry. Save the raspberries for last. For less pink muffins, don't over mix - I did but it was intentional 😉
Placed in lined mini muffin tins at 350° for 25 to 30 minute. Muffins are ready when toothpick comes out clean.
Transfer to a cooling rack.
Hope you try them and enjoy as much as we did! For more low carb and keto recipies follow me over at @so.lo_in_carb.onite 💚