3 tbsp Baahtcha

1 tsp baking soda

1/2 tsp salt

1/2 cup swerve sweetener

1/2 cup honey

1 cup coconut milk

2 tbsp coconut oil

1 egg

1/2 cup egg whites

1 cup rasberries

zest and juice of one lemon

-

Preheat oven to 350 degrees and spray muffin tin with nonstick coconut oil spray. Combine dry ingredients in a mixing bowl and set aside. Combine Honey, coconut milk, coconut oil, egg and egg whites in a separate bowl. Slowly mix dry ingredients into wet ingredients until fully incorporated. Fold in raspberries and 1/2 tsp lemon zest gently at the end. 

Bake for 20 minutes. To finish the muffins, I mixed up 1 tbsp coconut oil, 1/4 cup honey and the lemon juice to drizzle over the muffins after they came out of the oven. Top with lemon zest and slivered almonds for some extra crunch!