Muffins - Black Raspberry Coconut Flour with Vanilla Maple Glaze

Prep Time

15 min

Cooking Time

20-25 min


12 muffins


4 pastured eggs

1 banana, mashed (or ½ cup unsweetened applesauce)

⅓ cup coconut oil or butter

¼ cup pure raw honey or pure maple syrup

1 tablespoon pure vanilla extract

½ cup coconut flour

1 teaspoon baking soda or baking powder (I recommend the soda if you're avoiding corn)

¼ teaspoon sea salt

1 cup of fresh black raspberries or other fresh berries

Vanilla Maple Glaze Ingredients:

2 tablespoons maple syrup or honey

2 tablespoons coconut oil or butter

2 tablespoons coconut cream, coconut milk or any other milk of choice

½ teaspoon pure vanilla extract

¼ teaspoon cinnamon

pinch of sea salt


1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine eggs, banana, oil, honey and vanilla until well combined.

3. Add in coconut flour, baking soda and sea salt and stir.

4. Fold in berries gently.

5. Fill a lined muffin tray about ¾ of the way to the top.

6. Bake for 20 minutes or until golden on top and cooked in the middle.

7. While baking, mix together the Vanilla Maple Glaze ingredients.

8. After the muffins have cooled, drizzle the glaze over each muffin.


The incredible flavor of black raspberries drives these muffins, and you’ll love that they’re using coconut flour to keep it grain free and healthy. Even the vanilla maple glaze is made in a way that lets you enjoy it without any worries, and makes it feel like you’re having a gourmet muffin. Like regular raspberries, black raspberries are also a great source of antioxidants, so you’re doing your body a favor by having these muffins rather than working against you.



Primally Inspired