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Baahtcha Lemon Raspberry Muffins

Posted by The Baahtcha Team on
1 2/3 Cup Flax and Ancient grain flour (or any gluten free flour of choice)
3 tbsp Baahtcha
1 tsp baking soda
1/2 tsp salt
1/2 cup swerve sweetener
1/2 cup honey
1 cup coconut milk
2 tbsp coconut oil
1 egg
1/2 cup egg whites
1 cup rasberries
zest and juice of one lemon
Preheat oven to 350 degrees and spray muffin tin with nonstick coconut oil spray. Combine dry ingredients in a mixing bowl and set aside. Combine Honey, coconut milk, coconut oil, egg and egg whites in a separate bowl. Slowly mix dry ingredients into wet ingredients until fully incorporated. Fold in raspberries and 1/2 tsp lemon zest gently at the end. 
Bake for 20 minutes. To finish the muffins, I mixed up 1 tbsp coconut oil, 1/4 cup honey and the lemon juice to drizzle over the muffins after they came out of the oven. Top with lemon zest and slivered almonds for some extra crunch! 

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