Author Notes
Easy muffins for a quick breakfast or snack without grains, dairy or refined sugar. —Alexa Federico
Ingredients
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2
eggs
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1/2 cup
coconut oil
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1 cup
coconut sugar
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1 teaspoon
vanilla extract
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1 1/2 cups
tapioca flour
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1/2 cup
coconut flour
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2 teaspoons
baking powder
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1/4 teaspoon
sea salt
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2
lemons (zest only)
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1/2
lemon (juice only)
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6 ounces
raspberries (1/2 pint)
Directions
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Preheat oven to 375°F.
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In a large bowl, blend the eggs, coconut oil, coconut sugar, and vanilla extract.
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In another bowl, combine the dry ingredients and then add slowly to the wet mixture while continuing to blend.
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Add in the lemon zest and juice, and blend again.
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Lastly, gently fold in the raspberries.
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Add to a lined 12-cupcake tray and bake for 25 minutes, or until a toothpick comes out clean.
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