Raspberry Cornbread Muffins

1 cup cassava flour⁠

1 cup almond flour⁠

1 Tbsp coconut flour⁠

1 ½ tsp baking powder⁠

½ tsp baking soda⁠

½ tsp salt⁠

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2 eggs⁠

¼ cup melted ghee or grass-fed butter ⁠

¼ cup honey⁠

½ cup coconut cream⁠

¼ cup almond milk⁠

1 tbsp apple cider vinegar⁠

1 cup fresh raspberries (leave these out to keep it sweet & simple)⁠

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Preheat oven to 375º - line muffin tins with muffin cups and set aside.⁠

Mix dry ingredients...⁠

Mix wet ingredients...⁠

Combine them and mix until smooth.⁠

Fold in raspberries ⁠

Scoop better into muffin tins⁠

Bake 375* for 20-30 minutes, or until a toothpick comes out clean. Enjoy warm! 👌⁠