Gluten-free muffins with fresh raspberries and yummy coconut

You’ll need:

  • 1 cup coconut sugar
  • 8 tablespoons coconut oil, melted
  • 1 cup coconut milk
  • 2 large eggs
  • 2 cups gluten-free all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cups chopped raspberries (you can also substitute blueberries or strawberries depending on your mood)
  • 12 teaspoons shredded coconut, for topping
  • Non-stick spray
  • 12-cup muffin tin, or 24-cup mini muffin tin

Instructions:

  1. Preheat your oven to 425° F, and spray your muffin pan with non-stick spray.
  2. In a large bowl, combine the coconut sugar, coconut oil, and coconut milk, whisking thoroughly. Then, whisk in the eggs until just combined – don’t over-whisk.
  3. Slowly stir in the flour, baking powder, and salt until thoroughly combined – the batter will be thick. Fold in the raspberries.
  4. Fill each muffin cup about 3/4 of the way with batter. Top each with shredded coconut.
  5. Turn the oven temperature down to 350° right before placing the muffins in the oven to bake.
  6. Bake at 350 degrees for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Serve, and enjoy!