Who doesn’t love a simple, healthy and delicious muffin recipe!
- 80g butter or coconut oil
- 1/2 cup raw honey
- 1 cup dessicated coconut
- 2 cups almond meal
- 2 teaspoons baking powder
- 1 cup almond, coconut, soy or oat milk
- 1 teaspoon vanilla extract
- 1 egg
- 1-2 cups frozen raspberries
Pre heat oven to 180°C and line 1 muffin tray with papers (or use silicon trays).
Place butter in a bowl and using a mix master, hand beater or Thermomix, mix the firm butter to break it up into pieces until it starts to cream for 1-2 minutes.
Add honey and beat again for 1 minute.
Add all the remaining ingredients except for the raspberries. Beat until just combined.
Mix in the frozen raspberries until evenly distributed.
Spoon mixture into the muffin papers or silicon holes. The mixture will fill roughly 12-14 papers.
Bake in the oven for 30 – 35 minutes or until browned on top and appear cooked when softly touching the top.
Allow to cool slightly when removing from the oven so they don’t fall apart.