Breakfast Recipes

Raspberry coconut muffins

These muffins are just the right amount of tangy and sweet !

I had to edit the recipe quite a few times as the coconut was making them fall apart. I’ve also never tried something other than raspberries but I’m sure another fruit would work nicely! Here goes :



Preheat oven to 350 degrees

What you’ll need

1 1/2 cup spelt flour

2 tsp baking powder

Pinch of salt

1 tsp cinnamon

1 cup + some for topping Shredded Coconut

3/4 cup maple syrup

1.5 tablespoons coconut sugar

1 tsp vanilla

3 tablespoons melted butter

1 egg

1/4 almond or coconut milk

1 cup fresh raspberries

What To Do

  1. Preheat oven to 350 + spray muffin tins or use liners ( spray well they stick )
  2. In a large bowl combine all dry ingredients and set aside
  3. In another bowl combine all wet ingredients except raspberries – combine well
  4. Pour the dry into the wet ingredients and fold in the raspberries slowly
  5. Using a large tablespoon heap 1 full spoon into each muffin hole – recipe should make 12 or 9 with large muffin tops ( the best kind )
  6. sprinkle some extra coconut on top + Bake for 25 mins & enjoy xo

Hope you love these delish muffins babes they are a really nice treat with tea or morning coffee – even the bean loves them!

Cheers With lots of bubbly babes xx Nicole

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