About
These slightly sweetened “corn” muffins are absolutely delicious with sweet and tart raspberries on top! When they are warm out of the oven, feel free to top with a small pat of butter.
Ingredients
- ½ cup coconut flour
- ⅛ teaspoon salt, sea salt
- 1 tablespoon baking powder
- 2 tablespoon coconut oil
- 5 large raw egg
- 6 tablespoon the ultimate icing sugar replacement by swerve
- 12 each raspberries
Instructions
- Preheat an oven to 350 F. Line muffin tin with silicone cupcake liners. You can use regular paper liners if you would like. In a food processor, pulse together coconut flour, sea salt, baking powder, coconut oil and sweetener.
- Add in the eggs and pulse again. Allow the mixture to sit for 3 minutes or so until the batter thickens. Scoop evenly into liners using an ice cream scoop.
- Slice raspberries in half and top each muffin with 3 halves.
- Bake in the oven for 15-17 minutes or until lightly golden brown and cooked through.
Nutrition Facts
- Servings: 6
- Calories: 154.3kcal/645.7kJ (per serving)
- Fat: 10.3g (per serving)
- Carbs: 15.9g (per serving)
- Protein: 6.6g (per serving)
