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
- Preheat oven to 350 + spray muffin tins or use liners ( spray well they stick )
- In a large bowl combine all dry ingredients and set aside
- In another bowl combine all wet ingredients except raspberries – combine well
- Pour the dry into the wet ingredients and fold in the raspberries slowly
- 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 )
- 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
Leaves + Bubbly 