Ingredients:

• 1 cup gluten free all purpose flour {or regular all purpose flour}

• 1/3 cup coconut sugar {or regular sugar}

• 1/2 tsp. baking soda

• 1 egg

• zest from 1 lemon

• 1/4 cup almond milk {or any kind of milk}

• 3 tbsp. lemon juice

  FILLING:
  @so_delicious cocowhip
  mashed raspberries

Directions:

1. Preheat oven to 350F and spray/line a mini muffin tin.

2. In a large bowl, whisk together the flour, sugar, and baking soda.

3. In a small bowl, whisk together the egg, lemon zest, almond milk, and lemon juice.

4. Pour the wet into the dry and stir until well combined.

5. Spoon batter into the mini muffin tin {makes 19 mini muffins} and bake for 8 minutes. Remove immediately from tin & place on a cooling rack.

6. When completely cooled, cut in half & stir together the cocowhip with mashed raspberries. Put a small amount onto the bottom half of the muffins, then put the muffin top on.

7. Freeze for at least 30 minutes & enjoy! {I topped mine with extra cocowhip + raspberries.}