This recipe for grain free raspberry muffins was a fast favorite with my husband and kids, and is a great way to use your summer raspberries.

Simple to make, and an easy accompaniment to your grain free breakfast, lunches, or snacks.

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Grain Free Raspberry Muffins

  • Author: Melanie Christner - Honest Body


  • 6 eggs
  • 1/2 cup butter, melted (alternatively coconut oil)
  • 1/2 cup honey
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup + 3 tablespoons coconut flour
  • 12 oz. fresh raspberries


  1. Preheat your oven to 350F.
  2. Line 18 muffin cups with liners.
  3. Combine eggs, butter, honey, & vanilla in a large bowl.
  4. In a separate bowl or mixer, combine the salt, baking soda, & coconut flour.
  5. Add the wet ingredients to the dry mixture and mix well, allowing for the coconut flour to absorb the moisture and for the batter to be smooth without clumps.
  6. When batter is well mixed, add raspberries and gently mix to incorporate.
  7. Fill muffins cups approximately 3/4 full with batter.
  8. Bake for 20 minutes, or until a toothpick comes out clean.
  9. Enjoy!



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