Raspberry Coconut Flour Muffins

Whole30 Raspberry Muffins

Don’t be fooled. I am actually kind of lazy in the kitchen for breakfast. We have yogurt and fruit most mornings and muffins are few and far between, but since I love them so! I had to come up with a version that we could eat guilt free so I played around with a few recipes. We don’t strictly follow any diets, but we aim to do a mix of Weston Price(wouldn’t survive without grass fed dairy!) and Whole30 lifestyle so this recipe should pass the test for clean eating, gluten free, dairy free, and all the rest!

You can make with any fresh or dried fruit you have on hand and are extremely delicious fresh out of the oven. I especially love them lathered in kerrygold butter, but you know, to each his own;)

Hope you enjoy and happy Dr. Martin Luther King Jr. Day!
Anna

Raspberry Coconut Flour Recipe
Yields 12
A simple breakfast muffin recipe made from clean eating ingredients and whole30 approved. Make any type of fruit muffin you like with this recipe.
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Ingredients
  1. 3/4 c. coconut Flour
  2. 1/2 c. coconut oil (melted)
  3. 6 eggs
  4. 1/2 - 3/4 c. raw honey
  5. 1/2 c. almond milk or coconut milk
  6. 1 tsp. vanilla
  7. 1 tsp. baking soda
  8. Dash of salt
  9. Small container of fresh raspberries (or any fresh or dried fruit!)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients and set aside.
  3. Beat eggs and add in raw honey, coconut oil, and almond milk.
  4. After chopping the raspberries into small pieces, fold into the batter.
  5. Grease your muffin tin well with coconut oil.
  6. Pour in batter to fill each spot 3/4 full.
  7. Bake for 22-25 minutes or until golden brown.
  8. Enjoy!
Notes
  1. Coconut flour is a heavy flour so the milk helps to fluff up the muffins, but you can make this recipe without if you choose!
In Honor Of Design http://inhonorofdesign.com/

P.S. I can’t figure out how to edit the recipe card for the life of me but it is supposed to be titled “Raspberry Coconut Flour Muffins” in case that confuses you!

Thanksgiving Tablescapes: Dessert Buffet + Apricot Pie Recipe

Thanksgiving Dessert TablescapeDessert Table Setting | IHODIn Honor of Design: Dessert BuffetIn Honor of Design- Apricot Pie Recipe

When Target challenged me to share my spin on keeping guests lingering at the table this year, my sweet tooth answered the call. We are staying home for Thanksgiving this year, so I have been working on our menu for Friendsgiving. It’s usually tough to save room for dessert after the smorgasbord feast, but as usually anticipated by the crowd, the pies and sweets are always worth the wait.

One way to keep the dinner crew conversation going after the plates are cleared, is to create a dessert bar on a separate table or a buffet display at the center of the commotion. I wanted to do something a little different from the expected fall colors for thanksgiving tablescapes, so I incorporated silver and champagne tones. I worked a few platters, plates, and reindeer (cause why not??) along with fall foliage to make the scene come alive.

Candlelight and Coffee doesn’t hurt either;) Having coffee along with that bundt cake or pie, and a little candlelight to keep the atmosphere comfortable to keep everyone together for a while longer!

The making of a Dessert Buffet: Tiered Dessert Stand // Cake Stand // Reindeer // Mercury Charger ( Used this as a platter!) // Mercury Plates // Mercurey Votives (In Store)

What is on your menu for Thanksgiving? I would love to hear! Veronica helped me make these 3 Ingredient Powder Puff cookies, and below is the recipe to one of my very favorites that comes from a very talented family friend. Since Apricots aren’t in season you can use frozen!

Dreamy Apricot Pie

Ingredients:
6 C Apricot halves
2/3 C sugar
1/3 C Flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. lemon juice
2 – 9 inch pie crusts (homemade or store bought)
3-4 tbls. butter

Directions:
1) Preheat oven to 425 degrees.
2) Whisk flour, cinammon, nutmeg, and sugar.
3) In a separate bowl mix apricots and lemon juice. Add in dry ingredients.
4) Line your pie crust into pie dish and prepare edges.
5) Pour apricot mixture into the pie crust. Dot with butter.
6) Top the pie with remaining pie crust, pinch the edges, and slit the top. (Tip: Line the edges of the pie with foil to prevent burning.)
7) Bake for 35 minutes or until golden brown.
8) Sprinkle with a little sugar on top, cool, and serve!

 

This post is sponsored by Target. All opinions are my own. Shop Home D├ęcor for modern luxury made easy. 

 

3 Ingredient Powder Puff Surprise Cookies

3 Ingredient Powder Puff Surprise Cookies | In Honor of Design

As my children get older, I want to make the effort to spend one on one time to each of them when I can. Since Veronica is now 3 1/2, she has become very curious in the kitchen. Since I never like doing anything alone (big family problems), I welcome the little assistant. At the right time of course. ie: Not at dinner time. More like when Max is napping, big brother is at school, and there is a little time for mistakes. We put on the record player, tie little aprons and get baking. 

3 Ingredient Powder Puff Surprise Cookies3 Ingredient Powder Puff Surprise Cookies

Baking with kids gives them a little challenge of responsibility and independence, which my little miss loves. These cookies are easy for kids to bake, and also a good option for them to eat at holiday gatherings! I adapted this recipe from Averie Cooks slightly because I always have a hankering for caramel, and made the batch for larger yield. [Read more…]