Check out this yummy recipe for Raspberry Lemon Superfood Muffins from Wild Thyme with chef, Allison Davis!

Raspberry Lemon Superfood Muffins

1 c Coconut Flour

½ tsp Baking Soda

½ tsp Baking Powder

1/8 tsp Salt

¾ c Coconut Sugar

2 ½ Tbsp Ground Flaxseed

½ tsp Vanilla

4 Eggs

¾ c Vanilla Almond Milk

½ c Coconut Oil (melted)

1 ½ Lemons

1 c Raspberries

Add coconut flour and dry ingredients in a bowl. Whisk the eggs in a separate bowl and gradually add to your dry ingredients. Add in the almond milk, vanilla, coconut oil and mix well. Juice the lemons and mix in with raspberries, roughly mashing the mixture together. Fold the raspberry/lemon mixture in with the batter. Spoon into cupcake liners and bake at 350 for 25-30 minutes.

Glaze

1 cup Raspberries

Juice of ½ a Lemon

For the glaze, blend the raspberries and lemon juice together. Drizzle the glaze on the cooled muffins and enjoy!