Delicious muffins with raspberry jam, pecans and fresh raspberries. Very easy and quick to prepare except for the baking time. Suitable for breakfast and very tasty lukewarm with butter.
1/2 cup coconut flour
1/3 cup honey
1/4 cup coconut oil
2 tablespoons unsweetened almond milk (you can use regular milk)
2 tablespoons raspberry jam
6 large eggs
1/2 teaspoon baking powder
Pinch of salt
1 cup fresh raspberries (you can use frozen and defrost them with boiling water)
1/4 cup chopped pecans
Preheat oven to 200 degrees and line muffins pan with paper baskets.
Wisk the eggs.
Add the honey, coconut oil, almond milk, raspberry jam, eggs and salt in a bowl and mix well.
In another bowl, mix coconut flour and baking powder.
Add the flour to the wet batter gradually and mix well until there are no lumps.
Fold in the fresh raspberries and pecans.
Transfer the batter to the muffin baskets. Fill only 2/3.
Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
Leave the muffins to cool in the pan before removing them and let them cool completely.