Description
Gluten-Free
Ingredients
- 2 1/4 c. gluten-free flour
- 1/3 c. whole millet
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 c. plain Greek yogurt
- 2 eggs [whisked]
- 1/2 c. muddled raspberries
- 1/4 c. coconut butter [melted]
- 1/3 c. raw honey
- zest of 1 lemon
- juice of 1 lemon
- cane sugar [optional, to sprinkle on top before baking]
Instructions
- 1. Preheat the oven to 400° and prepare a muffin tin with baking cups or some kind of non-stick ingredient [you can always use parchment squares if you run out of baking cups.]
- 2. Combine dry ingredients in a large bowl and set aside.
- 3. Melt the coconut butter over low heat and mash the raspberries in a small bowl. In another bowl, whisk two eggs, then add honey, lemon juice and zest, yogurt, and melted coconut butter. Use a hand mixer on medium until the mixture becomes thick and creamy.
- 4. Pour wet ingredients into the bowl of dry and use a spoon to combine until smooth. Add muddled raspberries. Measure a little more than ¼ cup of batter into each cup -- fill them to just below the brim.
- 5. If desired, sprinkle with cane, brown, or coconut palm sugar before baking.
- 6. Place muffins into the oven and bake for 15 minutes or until golden brown.
Nutrition
- Calories: 2446
- Sugar: 110
- Sodium: 2713
- Fat: 78
- Saturated Fat: 56
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 387
- Protein: 60
- Cholesterol: 404