Description
Delicious Sweet Raspberry Paleo Muffins that are naturally gluten-free and dairy-free. An easy to make dessert recipe that the whole family will love.
Ingredients
Units
Scale
- 3/4 cup raw cashews
- 3/4 cup coconut flour
- 1/4 cup + 2 tablespoons tapioca flour
- 2 tablespoons honey
- 1 tablespoon cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup unsweetened carton coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 3 large ripe bananas
- 1 1/2 cups fresh raspberries
Instructions
- Preheat the oven to 350 F.
- Line your muffin pan with muffin liners and set aside.
- Place cashews in food processor and carefully pulse until a flour consistency is reached. Transfer cashew flour to a large mixing bowl.
- To your large mixing bowl, add in all dry ingredients and whisk until well mixed. Set aside.
- In a medium mixing bowl, first whisk your eggs and then add bananas in. Mash bananas well with a fork and combine with eggs well. Then whisk in melted coconut oil, coconut milk, vanilla extract, honey and apple cider vinegar.
- Fold in the raspberries into dry ingredient mix until lightly coated. (This keeps them from sinking to the bottom when baking.)
- Pour wet ingredients into dry ingredient mix, and gently stir to combine.
- Divide batter evenly between cupcake liners (fill them all the way up) and bake for 35 minutes.
- Let cool and enjoy.
- Prep Time: 35 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American