Raspberry & Coconut Muffin
These gluten-free muffins are made with almond meal. They are so moist and mouthwatering good - a definite treat for young and old!
Preparation: 10 minutes
Baking: 25 minutes
Makes 12 muffins
Ingredients:
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) or olive oil
1/2 cup of fresh or frozen raspberries (use as many as you prefer)
Method:
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