These light muffins are grain-free, dairy-free, gluten-free and naturally delicious!

Scale

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

4 large eggs

1/3 cup pure maple syrup

1/3 cup unsweetened apple sauce

2 teaspoons pure vanilla extract

2 tablespoons coconut oil, melted (you can also use melted butter)

3/4 cup raspberries (fresh or frozen)

unsweetened shredded coconut, optional

Cook Mode Prevent your screen from going dark

Preheat the oven to 350 degrees. Line 8 cups of a muffin tin with paper liners and spray with non-stick cooking spray or use silicone muffin cups*; set aside.
In a small bowl, whisk together the coconut flour, baking soda, and salt. Set aside.
In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil. Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.
Pour 1/8 cup of the batter into each cup. Drop a few raspberries on top of the batter. Pour ~1/8 cup of the batter on top of the raspberries. Next, drop a few more raspberries on top of each muffin and sprinkle with a little of the shredded coconut, if using.
Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.
Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy!

*affiliate link