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    • Recipe:

    Gluten-Free, Grain-Free Raspberry Vanilla Muffins Recipe

    Recipe by on Nov 1st, 2011 in ,
    Gluten-Free, Grain-Free Raspberry Vanilla Muffins
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    Using raspberries, vanilla extract, and almond extract, you'll have a hard time convincing your kids that these nutritious coconut-flour muffins aren't cupcakes!

    Recipe Ingredients:

  • 12 eggs
  • 3/4 c butter, ghee, or coconut oil, melted
  • 3/4 c honey
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 1 c coconut flour, sifted
  • 1/2 tsp baking soda (may be omitted)
  • fresh or frozen raspberries

    • Recipe Instructions:

    Preheat oven to 325 degrees F.

    In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.

    Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.

    Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).

    Bake 325 degrees F for 16-18 minutes. Remove from tins and cool.

    NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.

    NOTE: These muffins freeze well.

    Comments and Reviews

  • Angie Halten says:
    12 eggs? Really? Just checking. Reply
    • Eat Nourishing Admin says:
      Yes, because coconut flour has no gluten to hold things together and it absorbs moisture like crazy, the eggs act as the "glue" and you need quite a lot. In general, I usually put 8 eggs per cup of coconut flour and thin the thickness of the batter out with milk to the right consistency. Reply
  • bessie says:
    Yes, really 12 eggs. :) Coconut flour is very absorbent and does not work like other flours. And since there's not really any leavening in this, the eggs do the "lift work." Bear in mind that this recipe makes 2 dozen muffins. Try halving the recipe if you want to tiptoe in and only use 6 eggs. :) Reply
  • riddlelove says:
    My whole family loved these, and that's saying a lot! :) Thanks for sharing this recipe! Reply
  • Rose says:
    I am new to grain free/gluten free. It says this recipe freezes well but can I store them in the fridge to eat a couple days after making them? Reply

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