1/2 cup Coconut Flour
1/3 cup Maple Syrup
1/3 cup Coconut Oil (melted)
1 Lemon (zested then juiced)
1 cup Raspberries (plus extra for garnish)
- 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.)
- Mix all ingredients except the raspberries together in a large mixing bowl. Stir very well until combined.
- Gently fold in the raspberries.
- 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.
- Let cool and enjoy!