Lemon Raspberry Bean Bites

by Christina Meyer-Jax MS, RD, Tastemaker in Residence

Ingredients and Instructions

Add to food processor:
2 cups cooked white beans, room temperature, so they don’t cook the eggs or congeal the coconut oil (either canned or soaked, and cooked at home)
6 eggs (always get the best quality you can find)
3/4 tsp Lemon Flavored liquid Stevia (Stevia is a healthy sweetener made from a plant. You can find this at Whole Foods or your local health food store)
1 tsp vanilla extract
1/3 cup honey
Finely grated rind of 1 large or 2 small organic lemons
Puree well.

Add to bowl:
1/2 Cup poppyseeds (If you just want a lemon cake, omit the poppyseeds)
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/2 tsp salt
1 tsp baking soda
1.5 tsp baking powder


  1. Mix all ingredients together
  2. Put 1-2 raspberries in the bottom of mini-muffin tins
  3. Spoon muffin mixture into mini-muffin tins over the raspberries
  4. Bake at 325 degrees for about 10-15 minutes. Check to see if it’s done by inserting a knife into the middle of one of the muffins. If it’s comes out mostly clean, it’s done.