Almond, Raspberry & Coconut Muffins - Organic Sisters Organic Sisters
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Almond, Raspberry & Coconut Muffins

LunchBox  hi res A4-4
LunchBox  hi res A4-4

Almond, Raspberry & Coconut Muffins


May 6, 2015


2 cups of whole almonds

1/2 cup of desiccated coconut

1 teaspoon of gluten free baking powder

1/2 cup of coconut sugar (or rapadura sugar)

4 eggs

1 teaspoon of vanilla bean paste

1/2 cup of extra virgin coconut oil (melted)

1/2 cup of fresh or frozen raspberries (you can use as little or as many as you prefer)


Preheat your oven to 170 degrees C.

Line a 12 cup muffin tray with muffin cases.

Place the almonds into a food processor and pulse until they are finely ground.

In a large bowl mix together the ground almonds, coconut sugar, desiccated coconut & baking powder.

In a separate bowl, whisk together the eggs, coconut oil & vanilla bean paste.

Pour the egg mixture into the bowl of almond mixture and stir until well combined.

Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly.

Bake for approximately 20 minutes or until golden on top.