over the weekend i got together with some crossfit friends for a sunday funday brunch, i found a few recipes i liked but not one that i thought had the best recipe so i decided to get creative and make one myself. i thought they turned out pretty well, so i thought i’d share them here – best part the are grain and sugar free!
coconut raspberry muffins
7 eggs (before you freak out and say 7 eggs, just remember that regular muffin sometimes has 1-2 cups of SUGAR!)
1/2 cup coconut oil, melted
3/4 cup coconut milk
1 tsp vanilla
3 tbs honey
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup coconut flour
raspberries
coconut flakes
directions:
preheat oven at 350 degrees fahrenheit. in one bowl mix all the wet ingredients together until smooth, in a separate bowl sift together all of the dry ingredients, combine the wet and dry ingredients and mix well. fold in the raspberries. fill muffin liners with batter (you can be generous and fill them all the way to the top, they won’t rise much) then sprinkle coconut flakes onto each muffin. bake for 20-25 minutes or until golden brown. remove allow the muffins to cool a bit and dig in!
DESIGN LAYOUT AND PHOTO BY J.CHONG
