Raspberry Coconut Muffins
Banana bread is so 2020. Whether you’ve run out of things to bake during lockdown or you’re looking for an activity to keep the kids busy (and off their screens), you must give these muffins a try. They’re super easy to make, and don’t contain all the added sugars and additives that your local cafe or supermarket varieties contain. Enjoy these delicious, well-portioned cakes as a pick-me-up between meals or as an evening sweet treat.
Makes 6-8 medium muffins.
INGREDIENTS
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Dry Ingredients:
• 1/3 cup desiccated coconut
• 1/3 cup rolled oats
• 3/4 cup almond meal
• 3/4 cup flour
• 4 Tbs chia seeds
• 1 tsp baking powder
Wet Ingredients:
• 2 eggs
• 3/4 cup Greek yoghurt
• 1 Tbs vanilla extract
• 1/4 cup honey
• Juice of 1 lime
• 1 cup raspberries, fresh or frozen
METHOD
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Pre-heat fan-forced oven to 180C.
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Place all dry ingredients into a large mixing bowl and combine.
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Whisk eggs in a separate bowl. Add in remainder of wet ingredients to eggs and whisk together.
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Add wet ingredients to dry mixture and combine. Once mixture resembles a thick batter gentle fold in raspberries.
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Spoon mixture into a greased muffin tray and top each muffin with a light sprinkle of brown sugar and more coconut.
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Bake for about 20-25 mins or until muffins are lightly golden on top.
Kristen Papathanasiou is an Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.
Click here to read her bio or book an appointment online.
