Vanilla Raspberry Muffins
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12 eggs
3/4 cup coconut oil, melted
3/4 cup honey
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon almond extract
1 cup coconut flour, sifted
1/2 teaspoon baking soda (may be omitted)
fresh or frozen raspberries 

Preheat oven to 325 degrees F.

In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, 
vanilla, and almond extract.

Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour 
and baking soda, if using. Allow batter to sit for a few minutes to allow
coconut flour to absorb the moisture.

Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 
raspberries. (NOTE: If frozen, raspberries do not need to be thawed).

Bake 325 degrees F for 16-18 minutes. [Or possibly longer.] Remove from 
tins and cool. NOTE: Because honey is used as a sweetener, these muffins 
may brown quickly. The browning does not impact taste.

NOTE: Using raspberries, vanilla extract, and almond extract, you'll have a
hard time convincing your kids that these nutritious coconut-flour muffins 
aren't cupcakes! These muffins freeze well. Makes 20-24 muffins. Recipe can
be halved.

Recipe submitted by Bethany, Dayton, OH

From: Tropical Traditions: Free Coconut Recipes