Raspberry Coconut Almond Muffins

My family and muffins get along pretty well, I must admit. They're substantial enough to serve as breakfast, yet small enough to pass off as an evening snack. They're portable and adorable. They're individually baked, so portion control is not something to worry about. They're essentially perfect. But homemade, wholesome, healthier, made-with-natural-ingredients muffins are what I'm talking about. Not those butter-laden, sugary, heavy muffins you'd buy at Starbucks.

These delicious muffins get their moistness from the almond flour, eggs, a mere two tablespoons of coconut oil, greek yogurt and honey. Such wonderful ingredients! The coconut adds a lovely tropical flavor and aroma as well as some great texture!

They're very similar to these blueberry muffins. They get a soft creamy texture from the almond flour based batter, a burst of tartness from the raspberries, crunch from the sprinkled almonds and coconut and great undertones from the dessicated coconut in the batter. In short: they're great!

They're simple to throw together and will more than satisfy any sugar cravings!

Makes 6-7 hearty-sized muffins
1 cup almond flour
3/4 cup plain flour
1/2 cup whole wheat flour
1 tsp baking powder
pinch of salt
2 large eggs
2 tbsp coconut oil, melted
2 tbsp non-fat greek yogurt
1/2 cup honey
1 tsp vanilla
4-5 tbsp dessicated coconut
1/2 cup washed, dried and chopped raspberries tossed in 1 tbsp flour
sliced almonds, for sprinkling
shreds of coconut, for sprinkling

Preheat the oven to 170 C. Line a muffin tray with 6-7 muffin liners and set aside.

In a large bowl, stir together the dry ingredients (almond flour to salt).

In a separate medium bowl, beat the eggs until light and fluffy, then add in the coconut oil, greek yogurt, honey and vanilla and mix again.

Add the wet ingredients into the dry and stir until just combined.

Mix in the dessicated coconut, making sure not to overmix. Gently fold in the chopped raspberries.

Spoon the batter into the prepared muffin tray and top each muffin with a few sliced almonds and a light sprinkling of coconut.  Bake the muffins for 17-20 minutes until tops are golden brown and a toothpick inserted comes out clean.

Cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.


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