Peach Raspberry Muffins
Author: Bryanna @ wholesomelyfit.com
Serves: 30 muffins
- 1½ c coconut flour
- 1 tsp baking soda
- 1 tsp salt
- ½ c coconut sugar
- ½ c maple syrup or honey
- 6 flax eggs (6 Tbs ground flaxseed + 18 Tbs water)
- 4 chia seed eggs (4 Tbs chia seeds + 12 Tbs water)
- 1½ c coconut oil
- 1 tsp vanilla extract
- 3 peaches, peeled, seeded and chopped
- 1 cup frozen or fresh raspberries
- Preheat oven to 350 degrees. Line muffin tins with muffin liners or grease well.
- In a large bowl add all they ingredients and sift together.
- Add in the flax eggs, chia seed eggs, coconut oil and vanilla extract. Mix well together .
- Stir in coconut sugar and maple syrup.
- Finally stir in the peaches and raspberries, being careful not to crush the raspberries.
- Fill muffin tins to almost full and bake for 28-30 minutes.
- Muffins will be dense and moist. Let cool completely before storing and eating (they will fall apart easier than typical muffins).
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/08/08/peach-raspberry-muffins/
3.5.3208