Print
Coconut Almond Raspberry Muffins
Light, wholesome coconut almond raspberry muffins that are perfect for breakfast - or anytime really!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Ingredients
- 2 cups wholemeal self raising flour
- 1/2 cup desiccated coconut
- 1/2 cup maple syrup or rice malt syrup
- 2/3 cup milk
- 125 g butter melted
- 1 egg free range
- 1 tsp vanilla extract
- 1 1/4 cup fresh or frozen raspberries
Butter Almond Topping
- 3 tbsp flaked almonds
- 3 tbsp brown sugar
- 50 g butter melted
Instructions
-
Combine dry ingredients and wet ingredients separately then fold wet ingredients into the dry. Then add the raspberries combining gently so as not to break them up. Spoon into lined muffin tins then top with combined almonds, brown sugar and butter, about a teaspoon on each muffin. Bake at 180ºC for 20 - 25 minutes or until risen and a skewer tests clean. Enjoy with your morning coffee or tea!
