Paleo Lemon-Raspberry Muffins

Name: Paleo Lemon-Raspberry Muffins
Ingredients: 2 eggs; 1/2 cup coconut oil; 1 cup coconut sugar; 1 teaspoon vanilla extract; 1 1/2 cups tapioca flour; 1/2 cup coconut flour; 2 teaspoons baking powder; 1/4 teaspoon sea salt; 2 lemons (zest only); 1/2 lemon (juice only); 6 ounces raspberries (1/2 pint)

11 ingredients

6 steps

Ingredients

2 eggs
1/2 cup coconut oil
1 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 cups tapioca flour
1/2 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon sea salt
2 lemons (zest only)
1/2 lemon (juice only)
6 ounces raspberries (1/2 pint)

Directions

1

Preheat oven to 375°F.
2

In a large bowl, blend the eggs, coconut oil, coconut sugar, and vanilla extract.
3

In another bowl, combine the dry ingredients and then add slowly to the wet mixture while continuing to blend.
4

Add in the lemon zest and juice, and blend again.
5

Lastly, gently fold in the raspberries.
6

Add to a lined 12-cupcake tray and bake for 25 minutes, or until a toothpick comes out clean.