Raspberry Almond Coconut Muffins

Raspberry Almond Coconut Muffins

Table of Contents

Calories Per Serving: 295

Servings: 12


2 c almonds
1/2 c shredded unsweetened coconut
1 t baking powder
1/2 c coconut sugar
4 eggs
1 t vanilla bean paste
1/2 c coconut oil, melted
1/2 c fresh or frozen raspberries


  1. Preheat oven to 325 degrees 
  2. Line a 12 cup muffin tray with liners 
  3. Place almonds into a food processor and pulse until they are finely ground
  4. In a large bowl, mix together ground almonds, coconut sugar, coconut and baking powder
  5. In a separate bowl, whisk together the eggs, coconut oil and vanilla bean paste
  6. Pour the egg mixture into the bowl of almond mixture and stir until well combined
  7. Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly
  8. Bake for approximately 20 minutes or until golden on top

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