Raspberry Lime Muffins


1 dozen eggs

1 can full fat coconut milk

3/4 cup melted coconut oil

1 1/2 tsp vanilla extract

Juice and grated zest of 2 limes

1 1 /2 cup coconut flour

1 Tbsp baking soda

3/4 tsp fine Himalayan sea salt

3 cups grated apple or pear

2 cups fresh or frozen raspberries


Method: Preheat oven to 350-degrees. Line 20 muffin cups with foil or paper liners.

In a small bowl, sift together coconut flour, baking soda, salt and cinnamon. Set aside.

Blend the eggs, coconut milk, coconut oil, vanilla extract, lime juice and zest in food processor until smooth.

Add the flour mixture and process until smooth.

Turn batter out into a large bowl.

Add grated apple/pear stir to mix thoroughly. Add raspberries and very gently fold them throughout the batter.

Divide batter evenly between prepared muffin cups.

Bake for 25 minutes or until tester comes clean.

-Makes 20 muffins


1) Substitute lemon juice and zest and use blueberries.

2) Substitute orange juice and zest and use cranberries.