1. Preheat the oven to 175 degrees C. Line muffin tray with 9 - 12 paper liners
2. In a large bowl, mix together the coconut flour, sugar, eggs, lemon juice, and zest, vanilla, baking soda, and salt until smooth. Pour the batter into the lined wells of the muffin tin.
3. In a blender, puree the raspberries and honey until smooth. use a spoon to add about a tablespoon of the puree on top of each muffin, then use a knife to swirl the raspberry through the batter.
4. Bake for 25 to 30 mins, or until a toothpick comes out nearly clean when inserted in the middle. Let cool in the muffin tin on cooling rack before removing and serving. Store leftovers in an airtight container for up to 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1222g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2593 | ||
Calories from Fat: 2121 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 235.6g | 314 % | |
Saturated Fat 132.3g | 661 % | |
Monounsaturated Fat 66.9g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 2603mg | 801 % | |
Sodium 2018.1mg | 70 % | |
Potassium 1407.7mg | 37 % | |
Total Carbohydrate 75.5g | 22 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 55.8g | ||
Protein 70.2g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2593
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