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Healthy Raspberry Muffin

Moist and Delicious Raspberry Lemon Muffins

These nutrient power houses explode with the rich flavor of coconut, tang of raspberry, and subtle hints of lemon. They stay super moist, and are a hit with kids!

Course Snack
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Stacy (The Crazy Outdoor Mama)

Ingredients

  • 1 cup Nutiva Organic Coconut Flour
  • 1/2 Tsp Sea Salt
  • 1 Tsp Baking Soda
  • 1/2 Cup Honey
  • 1 Cup Coconut Milk
  • 6 Eggs
  • 1/4 Cup Nutiva Organic Coconut Oil Melt first so it blends easier!
  • 4 Tsp Vanilla Extract
  • 1/4 Cup Nutiva Organic Chia Seeds
  • 1 1/2 Cup Raspberries
  • 1 Tbsp Lemon Juice
  • 1 Half Lemon Zest

Instructions

  1. Preheat Oven to 350 degrees

  2. Stir up Coconut Flour, Salt, Baking Soda.

  3. Add all your wets, including the lemon juice and zest (Hold off on the berries!) I melted my coco oil first so that it would blend more evenly into everything. Also, if you're using raw honey you should just get a power whisk as it's extremely thick and it will be hard to really blend it well by hand. Don't be afraid to over beat it. I was at first, because I was obsessed with getting it all liquidy with no chunks, and mine came out perfect!

  4. Combine the wets into the dries, then add your chia seeds.

  5. Add the raspberries into the mix; I used frozen and it worked out great!

  6. Bake for around 22-25 mins; check it by sticking a knife or toothpick in the middle. If it comes out mostly clean, they're done! Warning, they will be SUPER moist; this is ok!