Recipe: Coconut & Raspberry Muffins

Coconut & Raspberry Muffins - The Natural Nutritionist.

Coconut & Raspberry Muffins – The Natural Nutritionist.

Not long ago I posted a picture of my Coconut & Raspberry Muffin that I made, and as promised here is the recipe which I found on The Natural Nutritionist, another great blog full of gluten free, sugar free, egg free, dairy free and grain free recipes.

Coconut & Raspberry Muffins


  • 2 1/2 cups almond flour/meal
  • 1 tsp. cinnamon
  • 1 tsp. gluten free baking powder
  • 4 free range eggs, beaten (I did use eggs for this recipe, however my normal egg substitute should work fine too: 4 Tsp psyllium husk mixed with approx. 10 Tsp water, mix into paste)
  • 1/4 cup coconut oil
  • 1/4 cup natvia (natural stevia based sweetener)
  • 1 cup raspberries
  • 1/4 cup coconut flakes


  1. Preheat oven to 180Β°C.
  2. Combine flour, cinnamon and baking powder in a large bowl.
  3. Add the eggs, oil and natvia and mix thoroughly.
  4. Carefully fold in the berries and coconut. If the mixture is very thick, add Β½ cup of water and mix thoroughly.
  5. Spoon mixture into lightly greased muffin tins (10-12).
  6. Bake for approximately 30 minutes or until a skewer inserted comes out clean.
  7. Best served warm. Enjoy!

Thanks again to The Natural Nutritionist for this fantastic recipe, the muffins were delicious!

Keep healthy, Erica xxx


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