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Coconut and raspberry muffins

cupcake-coconut-raspberry.jpg

You will need:

  • 250ml unsweetened coconut or almond milk
  • 200g of gluten free oats
  • 100g of linseed/chia seed mix
  • 60s desiccated coconut
  • 100g coconut palm sugar
  • 100g flour
  • 200g honey
  • 3 eggs
  • 100g melted pure coconut oil
  • 300g fresh raspberries
  • 1tps baking powder

 

Preheat the oven to 150 (fan assisted) and line a cupcake tray with 24 cases. In a mixing bowl, add coconut palm sugar, oats, linseed/chia seeds, desiccated coconut, coconut flour & baking powder. In a jug mix together the eggs and honey, then add the coconut or almond milk. Pour over the dry ingredients and combine. Pour the melted coconut oil and mix well. Finally add the fresh raspberries and fold into the mixture. Using an ice cream scoop, spoon in a level scoop of mixture into the baking cases and bake for 25/30 minutes and leave to cool.

Serve as a simple and delicious side dish or a healthy snack!


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