Elana’s Blueberry Muffins*, were simply scrumptious, alas however we ran out of blueberries, thus we tweaked a little and made Raspberry Muffins. They were voted a close second to the blueberry.
1 cup coconut flour
1/2 tsp baking soda
1/2 cup honey
1 cup extra light olive oil or coconut oil
2 tbsp vanilla extract
2 cups frozen raspberries.
1. Combine flour and baking soda
2. Add eggs, honey, oil and vanilla
3. Gently fold in raspberries
4. Add to muffin papers
5. Bake at 160 (C) for 20 min
Makes about 20 muffins
*We tweaked the blueberry muffins as usual and substituted honey for agave nectar, and olive/coconut oil for grapeseed.