1/2 cup coconut sugar + 2 tablespoons (or brown sugar)
1/4 cup melted coconut oil + 2 tablespoons
1 teaspoon vanilla extract
1 Large lemon, zested
2 cups raspberries
Preheat oven to 180C/375F. Line your muffin tin with papers, if using.
In a small bowl, add lemon juice to milk and stir. Let sit for a few minutes.
In a large bowl combine flour, baking powder, baking soda, and salt.
Add sugar, coconut oil, lemon zest and vanilla to the the milk.
Add the liquid to the dry mixture and stir gently to combine - don't overmix or you'll make your muffins tough. Gently fold through raspberries.
Spoon mixture into muffin tins - either 12 large ones or a tray of mini muffin holes. I like to fill to the top so they rise and get a crisp top. Otherwise I feel a bit ripped off. Bake 15-20 mins for mini, or 20-25 for normal size. They are done when a skewer inserted into the centre comes out clean.