Name: Coconut Almond Raspberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups wholemeal self raising flour; 1/2 cup desiccated coconut; 1/2 cup maple syrup or rice malt syrup; 2/3 cup milk; 125 g butter (melted); 1 egg (free range); 1 tsp vanilla extract; 1 1/4 cup fresh or frozen raspberries; 3 tbsp flaked almonds; 3 tbsp brown sugar; 50 g butter (melted)

Coconut Almond Raspberry Muffins

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

Course Breakfast

Keyword muffins, raspberry muffins, coconut almond raspberry muffins

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 muffins

Author Jane Georgiades

Ingredients

2 cups wholemeal self raising flour
1/2 cup desiccated coconut
1/2 cup maple syrup or rice malt syrup
2/3 cup milk
125 g butter melted
1 egg free range
1 tsp vanilla extract
1 1/4 cup fresh or frozen raspberries

Butter Almond Topping

3 tbsp flaked almonds
3 tbsp brown sugar
50 g butter melted

Instructions

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!