Looking for a snack that hits the sweet spot and is packed with fresh, yummy fruit? These gluten free almond and raspberry muffins are perfect for when you’re feeling a bit peckish and want something sweet. These also make great lunchbox (providing nuts are allowed) or after school snacks for the kids!
Makes: 12
Prep: 10 mins Cook: 20 mins
Ingredients
- 2 cups whole almonds
- ½ cup desiccated coconut
- 1 teaspoon gluten free baking powder
- ⅓ cup sugar
- 4 eggs
- 1 teaspoon vanilla bean paste
- ½ cup extra virgin coconut oil (melted)
- ½ cup fresh or frozen raspberries
Directions
- Preheat oven to 170°C
- Line a 12 cup muffin tray with muffin cases (or grease with extra virgin olive oil)
- Place the almonds into a food processor and pulse until they are finely ground
- In a large bowl mix together the ground almonds, sugar, desiccated coconut & baking powder
- In a separate bowl, whisk together the eggs, melted coconut oil & vanilla bean paste
- Pour the egg mixture into the bowl of almond mixture and stir until well combined
- Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly
- Bake for approximately 20 minutes or until golden on top
Notes
Play around with different flavours, you can make these muffins with other fresh or frozen berries, such as blueberries, strawberries or blackberries. Other fruits like banana or peach or apple would work also. Just slice or dice them first.
