I haven’t come up with any new recipes for muffins lately, so I thought I would do one. I came up with these Raspberry Coconut Muffins and they were pretty good. I used to not really like coconut, but I love it now. I think it must be an acquired taste. Or maybe it was my Coconut Cream Larabars that got me hooked!
My daughter loved these. You can see her happily taste testing one here.
I made these with more of the white whole wheat flour. I am really liking it although I still would like to use spelt as well.
Raspberry Coconut Muffins
Raspberry Coconut Muffins
Ingredients
- 2 cups oat flour
- 1/2 cup unsweetened shredded coconut
- 1/3 cup maple syrup
- 1/2 cup applesauce
- 1/4 cup almond milk
- 1 tsp baking powder
- 1 tsp ground vanilla bean
- 1/2 cup raspberries (I used frozen)
- 2 flax eggs
- 2 T coconut oil melted
Instructions
- Preheat oven to 350.
- Mix all the dry ingredients in one bowl.
- Mix all wet ingredients in another.
- Add wet to dry and fold in the raspberries.
- Spoon batter into a greased or lined muffin pan. I used jumbo muffins for this and I only got 5 muffins, but if you are using standard sized muffin tins, you will most likely get about 10-12.
- I baked my jumbo muffins for about 30 minutes. If you are using standard muffin tins, you will probably bake them around 15 minutes or so.
- Let cool before removing from pan.