Raspberry Almond Muffins |
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Serves: 18
Ingredients
- 6 large eggs
- 1/3 cup coconut milk
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 8 tablespoons (1 stick) unsalted butter, melted
- 3/4 cup plus 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon celtic sea salt
- 1/2 cup applesauce
- 1 1/2 cup frozen raspberries (no need to thaw)
Process
- Preheat oven to 375ºF and adjust rack to middle position
- Line muffin pan with muffin liners
- Whisk eggs, coconut milk, honey, vanilla, almond extract and butter in a large mixing bowl
- Sift coconut flour, baking powder, baking soda, and salt over a medium bowl
- Add wet ingredients to dry ingredients and whisk until no lumps remain
- Fold in applesauce and then fold in raspberries
- Spoon batter into muffin cups and bake for 18 minutes, or until lightly brown on top
- Store muffins in an airtight container for 3 days.
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