#FlavorfulFriday – Lemon Raspberry Coconut Flour Muffins

#FlavorfulFriday - Lemon Raspberry Coconut Flour Muffins Recipe

Happy Friday! We had our first heat wave of the summer this week and today its cooled down a bit. I don’t eat many muffins during the summer because I always think of muffins as being a warm fall comfort food, but I made coconut flour muffins with a refreshing twist!

I found this coconut flour recipe on a blog that I follow: Coconut Mama

She gives a base for  the coconut flour muffins allowing you to add in whatever other ingredients you would like. I thought lemon raspberry sounded really refreshing, so I tried it and it was a winner!

Keep them in the fridge then pull one out and heat up for 15 seconds in the microwave with a little cashew or almond butter melted on top. Add a few more fresh raspberries to it and you have a yummy refreshing snack!

Lemon Raspberry Coconut Flour Muffins from Healthy, Fit & Barefoot!

Here is the base recipe:

  • 3/4 Cup of Coconut Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Sea Salt
  • 6 Organic Eggs
  • 1/2 Cup of Melted Coconut Oil
  • 1/2 Cup of Raw Honey
  • 1 Teaspoon of Vanilla Extract
  • Juice of 1 Whole Lemon
  • Fresh Raspberries

Directions:

1. Pre-heat oven to 350 degrees.

2. In a small bowl, mix all dry ingredients together and set aside.

3. In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla.

4. Add dry ingredients and mix well.

5. Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.

6. Add in the fresh squeezed lemon juice.

7. Scoop batter into prepared muffin pan.

8. Fill each muffin tin 3/4 full of batter.

9. Top each muffin with 3-4 raspberries.

10. Bake for 25-30 minutes.

11. Let cool before serving or top one with cashew/almond butter, let melt and enjoy!

12. Store in air tight container in refrigerator.

Lemon Raspberry Coconut Flour Muffins

Enjoy!

XO,

Carrie A Groff
-Healthy, Fit & Barefoot!

“Happiness is Barefoot on the Beach!”

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