Guilt & Grain Free Raspberry Muffins
Why not spoiling yourself with these guilt & gluten free raspberry muffins?
Check out this tasty recipe by Walter Trupp, that comes from our GAPS workshop, where you learn how too cook grain free.
•1⁄2 cup butter, melted (alternatively coconut oil)
•1⁄2 cup honey
•1 tablespoon vanilla
•1⁄2 teaspoon sea salt
•1⁄2 teaspoon baking soda
•1⁄2 cup + 3 tablespoons of coconut flour
•12oz. fresh raspberries
Preheat your oven to 180 C.
Line 18 muffin cups with liners. Combine eggs, butter, honey, & vanilla in a large bowl.
In a separate bowl or mixer, combine the salt, baking soda, & coconut flour. Add the wet ingredients to the dry mixture and mix well, allowing for the coconut flour to absorb the moisture and for the batter to be smooth without clumps.
When batter is well mixed, add raspberries and gently mix to incorporate.
Fill muffins cups approximately 3⁄4 full with batter. Bake for 20 minutes, or until a toothpick comes out clean.