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Lemon Raspberry Muffins

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!


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 💚


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