Raspberry Coconut Muffins
Try this Raspberry Coconut Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 tsp baking powder
- 1/2 cup applesauce
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond milk
- 1/3 upmaple syrup
- 2 cups oat flour
- 2 flax eggs
- 2 t coconut oil melted
- 1 tsp ground vanilla bean
- 1/2 cup raspberries (i used frozen)
- Carbohydrate 178.881208325397 g
- Cholesterol 4.49166666003912 mg
- Fat 94.6274029152086 g
- Fiber 33.0441991348267 g
- Protein 43.8500591611824 g
- Saturated Fat 69.1251134574254 g
- Serving Size 1 1 recipe (436g)
- Sodium 176.735124826027 mg
- Sugar 145.83700919057 g
- Trans Fat 7.38044999992542 g
- Calories 1700 calories
Preheat oven to 350.Mix all the dry ingredients in one bowl.Mix all wet ingredients in another.Add wet to dry and fold in the raspberries.Spoon batter into a greased or lined muffin pan. I used jumbo muffins for this and I only got 5 muffins, but if you are using standard sized muffin tins, you will most likely get about 10-12.I baked my jumbo muffins for about 30 minutes. If you are using standard muffin tins, you will probably bake them around 15 minutes or so.Let cool before removing from pan.
