Raspberry Coconut Muffins (Paleo & Keto)
Introducing my two of my latest obsessions in this recipe, the title can tell you more about these two; Raspberry Coconut Muffins!
Two super healthy and nutrient dense ingredients that make these muffins exceptionally delicious and perfecto for this berry season! Who has been stocking on berries lately? If not, get some raspberries, frozen or fresh and let's make some muffins!
I've been creating a lot of No-Bake recipes but it's time for another muffin recipe, it's about time and to make the best of the season. These muffins are perfect for anyone, they are really hard to resist since the taste and texture is incredible.
- Low Carb
- High Fiber
These muffins are not also delicious but also nourishing as you'll se from the list of ingredients below. If you know me, you already know that I don't use sugar, maples or syrups. I like to keep mine low carb by using granulated monk fruit or erythritol. I usually get mine online, I find it cheaper than buying it from stores, but do what works for you!
The center of these muffins are raspberries, of course. I make a puree from them by only heating them and mashing them with a fork... also, it's important to mention that I bought my raspberries frozen, you can freeze your fresh raspberries after washing them if you like it that way, probably you'll need more water. In my case I didn't add any extra.
Another of the ingredients use in this recipe is a an all time favorite... FLAXSEED! A great dose of fiber, B vitamins and omega-3 fatty acids from this seeds, here you'll be needed ground flaxseed. A seed that it's also part of seed cycling, here's my post where you'll find all about seed cycling and why I've been doing it.
The base of this recipe is half coconut flour and half ground flaxseed, making this recipe higher in fiber and grain-free. And for healthy fats I used pili nut butter cacao flavor, but feel free to use coconut butter or any other nut butter (coconut oil or ghee will also work).
Are you ready to delight your tastebuds and impress your guests with some of these berry delicious muffins?
Also! Here are more of my recipes (wink wink!)
Raspberry Coconut Muffins
By Maria Fernanda López
- 1/2 cup of ground flaxseed
- 1/2 cup of coconut flour
- 1/2 cup of monk fruit
- 1 tsp of baking powder
- 1/4 tsp of cinnamon
- 1/4 cup of nut butter
- 4 eggs
- 1 + 1/4 cup of water or nut milk
- 1 cup of frozen raspberries
1. Preheat the oven at 350F.
2. In a bowl mix all the dry ingredients.
3. Add the eggs and mix well. Then add the nut butter and the rest of the wet ingredients (not the raspberries.
4. Pour the mix in twelve muffin cups.
5. In a different bowl add the raspberries, and heat in a microwave for 30-40 seconds. Make a puree using a fork.
6. Divide the puree in the muffins, make a swirl with a toothpick.
7. Bake for 22 minutes.
You can store these in the freezer too!
Nutritional Information (per serving) 107 kcal
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