Raspberry & coconut muffins

Preparation: 10 minutes

Baking: 25 minutes

Makes 12 muffins




2 cups almond meal

1/2 cup of unsweetened desiccated coconut 

1 teaspoon baking powder 

1/2 cup of coconut sugar 

4 eggs 

1 teaspoon of vanilla bean paste 

1/2 cup of extra virgin coconut oil (melted) 

1/2 cup of fresh or frozen raspberries (use as many as you prefer) 




  • Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius) 

  • Line a 12 cup muffin tray with muffin cases 

  • In a large bowl mix together the almond meal, coconut sugar, desiccated coconut & baking powder 

  • In a separate bowl, whisk together the eggs, coconut oil & vanilla bean paste 

  • Pour the egg mixture into the bowl of almond mixture and stir until well combined 

  • Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly 

  • Bake for approximately 25 minutes or until golden on top 


Nutrition (per muffin):


Calories 263; Fat 21 g; Sat. Fat 9.7 g; Carbs 12 g; Sugar 8 g; Fiber 2.7 g; Protein 7 g