Print Recipe

Coconut Raspberry Muffins

Recipe yields about 8 to 9 muffins.
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Breakfast or Dessert
Servings: 9
Author: Hip Foodie Mom

Ingredients

For the muffins:

  • ¾ cup coconut flour
  • ¼ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 large eggs room temp
  • 1/3 cup maple syrup
  • ¼ cup coconut sugar
  • 1/3 cup coconut oil melted and cooled
  • 3 tablespoons LACTAID® Reduced Fat 2% Milk
  • 2 teaspoons pure vanilla extract

For the raspberry sauce:

  • 1 ½ cups fresh raspberries + more for serving
  • 2 tablespoons coconut sugar

Instructions

For the muffins:

  • Preheat your oven to 350 degrees. Spray muffin pan with non-stick baking spray and line with disposable muffin liners.
  • Using a large mixing bowl, mix together the coconut flour, almond meal, baking powder and salt and set aside. In a separate medium sized mixing bowl, lightly whisk together the eggs, maple syrup, coconut sugar, cooled coconut oil, LACTAID® Milk, and vanilla extract. Slowly pour the wet ingredients into the dry and whisk together until smooth.
  • Pour muffin batter into liners evenly and bake for about 20 to 24 minutes, or until a toothpick inserted comes out clean. Allow muffins to cool for about 5 to 10 minutes.

For the raspberry sauce:

  • Combine raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard seeds. Pour raspberry sauce over muffins and enjoy! Serve with more raspberries.