Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
Scoop approximately 1⁄4 cup of batter into each greased muffin cup.
Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 1⁄2 hour.
Nutrition Info:
1 muffin: 162 Calories, 4 g Protein, 20 g Carbohydrates, 3 g Fiber, 9 g Total fat (2 g sat), 133 mg Sodium, ★ Vitamin B2 (riboflavin), E, Phosphorus
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.