Easy Raspberry Muffins

This is such a simple, easy recipe for the summer! These are great for breakfast & on the go snacks!

Adapted from Primally Inspired


yields 12 muffins


  • 4 eggs
  • 1 banana, mashed (or ½ cup unsweetened applesauce)
  • 1/4 cup coconut oil or butter
  • ¼ cup pure raw honey or pure maple syrup
  • 1 tablespoon pure vanilla extract
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup of fresh raspberries (or other fresh berries)



  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine eggs, banana, oil, honey and vanilla until well combined. (I love using my potato masher to mash my bananas if they are not ripe enough yet)
  3. Add in coconut flour, baking soda and sea salt and stir.
  4. Fold in berries gently.
  5. Fill a lined muffin tray about ¾ of the way to the top.
  6. Bake for 20 minutes or unitl golden on top and cooked in the middle.
  7. Enjoy!


Nutritional ValueCalories: 111   Fiber: 2g    Sugar: 6g

Easy Raspberry Muffins

gluten free, paleo

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