Raspberry and coconut muffins
Makes 12 | prep 10 mins | total time
- 6 large eggs
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 125ml maple or agave syrup
- 125ml apple juice
- 75g coconut flour (we used Sukrin from the baking aisle)
- 1 tsp bicarbonate of soda
- 150g fresh raspberries
- 3 tbsp desiccated coconut
The cooked muffins keep in the fridge for 2 days.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with paper cases, or use a silicone muffin mould.
- Crack the eggs into a large mixing bowl and whisk lightly. Pour over the coconut oil, vanilla extract, maple syrup and apple juice and whisk again. Add the coconut flour and bicarbonate of soda and whisk until smooth and thickened – the coconut flour will absorb the liquid and turn the mixture into a paste. Keep 12 raspberries aside, then gently fold the rest into the cake batter.
- Divide the mixture evenly between the muffin cases, press a raspberry into the top of each one and sprinkle over the desiccated coconut. Bake for 25-28 minutes or until they are golden and feel firm to the touch. Allow to cool completely before serving and store in the fridge.
Sweet, bursting with tangy raspberries and with a delicious hint of vanilla and coconut, these muffins are very quick and easy to make.