There is a bit of goodness in every sexy bite ? These little wonders look after those afternoon cravings.

These lovely little numbers are going to change your life! Super simple, good for you and of course tasty. Once again my friends it is a simple wet vs dry mix and when you pull them out of the oven to see the jammy raspberry numbers, you are in for a treat!

For more super simple muffin and healthy baking recipes  I want to give you my FREE ebook, just click here enter your email and the book will come straight to you!

Ingredients

  • 2 cups Almond Meal
  • 1/4 Cup Coconut, shredded
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 Eggs
  • 2 Tbsp Honey/Maple Syrup
  • Zest of 1/2 a Lemon
  • 2 Tbsp Coconut/Olive Oil
  • 1/2 cup Frozen Raspberries

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Combine almond meal, coconut, Coconut Oil, salt, baking powder in one bowl.
  3. Whisk the eggs for 1 minute before adding in honey and zest.
  4. Transfer wet to dry mix before adding half the raspberries, fold through until combined.
  5. Grease small muffin trays before adding the batter. Top with remaining raspberries. Bake for 12-15 minutes or until golden brown. Turn onto cooling tray or you can eat them while their warm.

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16 replies to “#GlutenFree Raspberry Coconut Muffins!!!”

  1. Your speaking to my taste buds with those ingredients. I can’t wait to try the recipe! I can’t believe your a guy who is into nutrition like I am.

    1. hahah Thanks Kathryn… glad to hear I was sending good vibes to your stomach hahaha
      Plenty more tastiness to come 🙂

  2. The ingredients list Coconut Oil, but the method does not say when this is added.
    Also, how much lemon zest?

  3. Hey, thanks, I made these, they had a nice flavour but didn’t rise at all. Also I think the oven temp may be a little low

    1. Hi Kate!
      Try them at 180 C. Also make sure your baking powder is relatively fresh (can test this by putting some in water to see if it fizzes, which is a good sign). And same with eggs, make sure they are fresh and at room temp. Those should help increase the rise a bit!
      Let me know how you go

      Dan

  4. Hi Dan,

    I was wondering how many muffins this recipe makes? I’m a children’s nurse and am wanting to show my team how good gluten and dairy free baking can be 🙂 ! ‘Many thanks, Jess x

    1. Hi Jess!
      This one should make about 6-8 normal sized muffins. So excited to see how you go with them!

  5. I baked these the other week, and took them into work, it was a HIT! Just wondering your thoughts on freezing them? I usually only cook for myself so I’d hate for them to turn hahaha

    1. Absolutely! Feel free to freeze them individually and then reheat in a microwave or toaster oven before eating 🙂

    1. Hi Cynthia,
      I have updated this recipe for you! Check it now and you will see what to do!

    1. Hi Lana,
      You’ll see the post has now been updated. You will top your muffins with the remaining berries 🙂

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