1 cup almond meal
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
3 medium eggs
1/4 cup coconut oil
1/3 cup coconut sugar
1 teaspoon vanilla extract
1 cup fresh raspberries
Preheat oven to 350. Prepare a muffin pan by lining tins with baking cups or coating lightly with cooking oil spray.
In a medium size bowl whisk together almond meal, coconut flour, baking soda, baking powder, and cinnamon.
In a separate bowl, beat eggs together for about a minute. Add coconut oil and beat for another minute. Add coconut sugar and vanilla extract and beat one more minute.
Stir dry ingredients into wet and gently fold in raspberries. Fill tins about 3/4 full with muffin batter. Bake for 18 minutes or until lightly golden. Cool on wire rack for about 5 minutes before eating.
Per Serving: 265 Calories; 13g Fat (8g sat); 12g Protein; 27g Carbohydrate; 7g Dietary Fiber; 80mg Cholesterol; 263mg Sodium.