8. Coco-Walnut Raspberry Cupcakes

Servings: 6

Preparation time: 15 minutes

Cook time: 20-25 minutes

Ready in: 35 minutes

Ingredients

• 1/2 cup coconut flour
• 1 tablespoon pure cornstarch
• 1/2 cup coconut flakes
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 large eggs
• 1/2 cup raw honey
• 1 tablespoon pure vanilla extract
• 1 teaspoon lemon zest, finely chopped
• 1/2 cup fresh raspberries, mashed
• 1/2 cup walnuts, chopped

Directions

• Preheat oven to 350 degrees f.
• Line a 6-cup muffin tin with paper liners.
• Mix coconut flour, cornstarch, coconut flakes, baking soda, and salt in a medium bowl.
• Whisk together the eggs, honey, and vanilla extract in a large bowl.
• Add the dry ingredients to the wet ingredients and blend using a handheld mixer. Stir in the mashed raspberries, lemon zest, and chopped walnuts.
• Divide and scoop ¼ cup of batter into each muffin cup.
• Bake for 20-25 minutes. Let cool and serve.