Raspberry Coconut muffins
- 1/3 cup coconut oil
- 1/3 cup honey
- 5 eggs
- 2/3 cup almond milk
- 1 tbsp vanilla
- 2/3 cup almond flour
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup frozen raspberries
- Preheat oven to 160degrees. Line muffin pan with 12 muffin papers
- Combine coconut oil, honey, eggs, almond milk and vanilla in a large bowl and mix until well combined.
- Add dry ingredients and mix until fully incorporated – then slowly stir through raspberries
- Divide batter among muffin cups – bake for about 20-30 minutes. Remove from oven when they are still moilt but not too wet inside
