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Paleo Lemon Raspberry Swirl Muffins is for Breakfast.

Paleo Lemon Raspberry Swirl Muffins takes 10 minutes to prepare.

Paleo Lemon Raspberry Swirl Muffins takes 25 minutes to cook.

Paleo Lemon Raspberry Swirl Muffins makes 18 servings.

The ingredients for Paleo Lemon Raspberry Swirl Muffins are:

*^ Coconut flour - 1 tablespoon - 62.5, 16 tbsp
*Organic Coconut Sugar, 48 tsp
Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 10 serving
*Fruit - Lemon Rind, Grated - 1 tbsp. = 6g = 1 serving, 2 tbsp
Lemon juice, 10 tbsp or that of 4 lemons
2t vanilla
2t baking soda
2 pinches sea salt
Raspberries, 2 cup
Honey, 4 tbsp

Here is how you make Paleo Lemon Raspberry Swirl Muffins:

Preheat oven to 350 and line 18 muffin tins with paper liners. Beat all ingredients except berries and honey until smooth then fill muffin liners. Put berries and honey in blender and blend till smooth, put 1TBSP of berry mixture on each muffin and swirl with knife. Bake 25-30 min or until toothpick comes out nearly clean. Cool consume within 5 days and store in airtight container.Serving Size: 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user MALINA4GOD.

The nutritional information for Paleo Lemon Raspberry Swirl Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 168.2

• Total Fat: 5.2 g
• Cholesterol: 150.1 mg
• Sodium: 46.4 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 3.9 g
• Protein: 6.4 g