Easy Recipe
Prep Time
10 minutes
Cook Time
25 minutes
9 muffins

Pairing fresh raspberries, coconut flour, and eggs creates a flavorful, light grain-free muffin. Plus, with so few ingredients, this recipe can be whipped up in very little time. You can replace the raspberries with huckleberries, blackberries, or blueberries if desired. I have found that whisking the coconut flour with the wet ingredients creates a lumpy batter so it is best to use an electric mixer or even a food processor to mix the wet and the dry ingredients together.


Wet Ingredients

6 large eggs
6 tablespoons maple syrup
6 tablespoons melted coconut oil (or organic butter)
1 teaspoons vanilla extract

Dry Ingredients

½ cups coconut flour
¼ cups arrowroot powder
1 teaspoons baking soda
½ teaspoons sea salt

Other Ingredients

1 cups fresh or frozen raspberries