These muffins are refined sugar and gluten free and are tasty out I can assure you. The ground almonds keep them nice and moist and the dessicated coconut gives them a bit of texture.
Unfortunately we had just used up the last of our frozen raspberries for our smoothie so a couple of blueberries took centre stage as a replacement.
Coconut and Raspberry Muffins
200g ground almonds
80g unsweetened dessicated coconut
50g coconut palm sugar
1/2 tsp gluten free baking powder
4 eggs
1/2 tsp vanilla bean paste
50 ml coconut oil melted
Handful fresh or frozen raspberries
Preheat the oven to 160 degrees celcius.
Line a 12 hole muffin tin.
Start by mixing together in a bowl the ground almonds, coconut, coconut sugar and baking powder.
In a separate bowl whisk together the eggs, vanilla paste and slowly poor in the melted coconut oil. I find that if the eggs are straight from the fridge and cold then the oil solidifies resulting in annoying clumps.
Mix the wet ingredients into the dry and spoon into the muffin cases. Bake for approximately 15-20 minutes.
Yummy on their own hot or cold or served with a dollop of yoghurt and more fresh blueberries.
