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Ingredients:

• 1/2 cup Coconut Flour

• 1/3 cup Maple Syrup

• 6 Egg

• 1/3 cup Coconut Oil (melted)

• 1 Lemon (zested then juiced)

• 1 cup Raspberries (plus extra for garnish)

Directions:

1. Preheat oven to 350 and line a muffin tray with papers. (Note: The original recipe yields 12 snack size muffins or 6 - 8 breakfast size muffins.)
2. Mix all ingredients except the raspberries together in a large mixing bowl. Stir very well until combined.
3. Gently fold in the raspberries.
4. Divide batter evenly across the muffin tray. Press in some extra raspberries into the tops of the muffins (optional). Bake for 35 to 40 minutes.
5. Let cool and enjoy!