Raspberry Coconut Muffins

Three muffins a day keeps the hunger away! This muffin recipe is super flexible, it would be super easy to swap the raspberries for a bit of cacao powder and chocolate chips or add some white chocolate. I love to add some buckwheat kernels or coconut shards. This recipe makes 12 muffins!

IINGREDIENTS:

• 3 eggs

• 1/4 cup water

• 6 tbs maple syrup

• 1/2 cup melted coconut oil

• 3 tsp baking powder

• 1 tsp apple cider vinegar

• 1 tsp sea salt

• 1 tsp cinnamon

• 2 cups almond meal*

• 2/3 cup buckwheat flour

• 1-1.5 cups raspberries

Optional add ins (for added texture)

• 1/2 cup coconut flakes

• 1/4 cup bukinis

*For a FODMAP friendly version or tummy sensitivities substitute the almond meal for buckwheat flour, so a total of 2 + 2/3 cups buckwheat flour.

METHOD:

1. Preheat the oven to 180 degrees celcius

2. Mix all of the wet ingredients in a bowl (eggs, water, maple syrup, coconut oil, apple cider vinegar)

3. Then mix in the baking powder

4. Add the remaining wet ingredients, mix well.

5. Lastly, fold in those raspberries, being careful not to over mix or break up the raspberries

6. Pour batter into a muffin tray that has been dusted or use muffin paper, then bake in the oven for 10-15 minutes or until golden brown and cooked through.

Enjoy

Abbey

xx