Paleo Lemon-Raspberry Muffins

• 2 eggs
• 1/2 cup coconut oil
• 1 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups tapioca flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 2 lemons (zest only)
• 1/2 lemon (juice only)
• 6 ounces raspberries (1/2 pint)

1. Preheat oven to 375u0b0F.
2. In a large bowl, blend the eggs, coconut oil, coconut sugar, and vanilla extract.
3. In another bowl, combine the dry ingredients and then add slowly to the wet mixture while continuing to blend.
4. Add in the lemon zest and juice, and blend again.
5. Lastly, gently fold in the raspberries.
6. Add to a lined 12-cupcake tray and bake for 25 minutes, or until a toothpick comes out clean.

eggs, coconut oil, coconut sugar, vanilla, tapioca flour, coconut flour, baking powder, salt, lemons, lemon, raspberries

Taken from food52.com/recipes/72064-paleo-lemon-raspberry-muffins (may not work)