Light, wholesome coconut almond raspberry muffins that are perfect for breakfast - or anytime really!
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!