Raspberry Almond Muffins

Directions

1. 1
   Preheat oven to 375ºF and adjust rack to middle position
2. 2
   Line muffin pan with muffin liners
3. 3
   Whisk eggs, coconut milk, honey, vanilla, almond extract and butter in a large mixing bowl
4. 4
   Sift coconut flour, baking powder, baking soda, and salt over a medium bowl
5. 5
   Add wet ingredients to dry ingredients and whisk until no lumps remain
6. 6
   Fold in applesauce and then fold in raspberries
7. 7
   Spoon batter into muffin cups and bake for 18 minutes, or until lightly brown on top
8. 8
   Store muffins in an airtight container for 3 days