Coconut & Raspberry Muffins
Created by ImPat on March 10, 2019
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #31589
Ingredients
- 1 1/2 cup shredded coconut (1 1/2 cup desiccated coconut specified)
- 375 ml coconut milk (1 1/2 cups specified)
- 1/2 cup coconut sugar
- 60 ml coconut oil (1/4 cup)
- 2 eggs, whisked
- 1 1/2 cup almond flour
- 1 teaspoon baking powder, gluten free
- 1 cup raspberries, frozen
- Fresh raspberries, to serve
- Coconut yoghurt, to serve
How to Make
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Step 1: Combine the coconut with the milk and let stand for 5 minutes.
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Step 2: Fold in the sugar, oil, eggs, flour and baking powder, and mix until well combined and then add the raspberries.
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Step 3: Spoon an ice-cream scoop of muffin mixture into each section of a greased muffin tin and bake for about 30 minutes.
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Step 4: Serve with fresh raspberries and a blob of coconut yoghurt.
Nutritional Facts
- Serving Size: 1 (117.3 g)
- Calories 231.4
- Total Fat - 7.2 g
- Saturated Fat - 2.7 g
- Cholesterol - 226 mg
- Sodium - 132.9 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 3.1 g
- Sugars - 14.8 g
- Protein - 10.8 g
- Calcium - 85.6 mg
- Iron - 2.1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg