Raspberry Coconut Oat Muffins
I finally got my bake on! And all you Nourished & Inspired folks are going to “eat” the benefits! (See what i did there). Muffins have always been one of my favourite treats. Of course the common muffin from a cafe or shop is full of sugar, wheat/gluten and isn’t really a healthy option. However these Raspberry Coconut Oat Muffins are an exception. They are gluten-free and refined sugar free, high in protein and totally yummy! My friend who is a former member of sugar-holics anonymous called them delicious cupcakes… they’re not, they’re muffins but just trying to point out the fact that a former sweet obsessed fiend was a fan of these babies and surprised to hear they were actually healthy!
If you’ve ever baked with coconut flour you’ll know it can turn into a crumbly mess. It requires a lot of moisture and eggs or emulsifiers to allow it to stick together. Some recipes use so many eggs and your baking can just end up tasting all of egg. So i like to use a combination of eggs and Chia Eggs. Chia seeds can absorb 12 times their volume in water. Soaking your chia seeds in a little water creates a gooey “chia egg” that you can use in place of eggs in your baking.
I love my muffin with a dollop of natural sheeps yoghurt and a drizzle of raw honey if my sweet tooth is calling! As you can see in the picture above. Seriously the yoghurt is way better than cream! These muffins would be the perfect little treat or snack for work or on-the-go. They are gluten free, low in sugar and fructose, especially if you use rice malt syrup. Note that rice malt syrup is not as sweet as honey or coconut nectar so for a sweeter muffin you will need to use a little more. Berries are also a very low fructose fruit and choc full of antioxidants. Raspberries are actually being researched for use in he treatment of obesity. They contain a phytonutrient called raspberry ketone that helps to speed up your metabolism. Very cool. Read more about that here. Also note that ORGANIC raspberries are said to have higher antioxidant value than non-organic. So worth grabbing the organic packet i say! If you buy frozen organic raspberries you will get more value for your money and they are perfect for baking.
I’ve used oats that i simply buzzed in the blender to create oat flour/meal, but you could use almond meal/flour. i really like the flavour the oats give to these muffins, it makes them to perfect on the go breakfast. If you are sensitive to wheat, use oats that are certified wheat free or simply swap for almond flour.
Raspberry Coconut Oat Muffins
What you need:
- 1/2 cup coconut flour
- 1/2 cup oat flour/almond meal – simply wizz some oats in your blender and you have oat flour!
- 3 tablespoon raw honey/coconut nectar/rice malt syrup – rice malt syrup is not as sweet so you may need more
- 1 tsp baking soda
- 1 heaped tablespoon organic natural sheeps yoghurt
- 2 tsp vanilla essence
- 4 eggs
- 2 tablespoons chia seeds
- 4 tablespoons coconut milk for chia seeds
- 1 cup frozen organic raspberries
- 1/4 cup desiccated coconut
- 2 tablespoons coconut oil
makes 6 large muffins
What to do:
- preheat oven to 210 degrees celcius
- In a small bowl mix chia seeds and 4 tablespoons of coconut milk and set aside to absorb
- In a medium bowl whisk 4 eggs until frothy
- In another large bowl add coconut flour, oat flour/almond meal, desiccated coconut and baking soda – mix well
- In a small pot melt coconut oil and honey briefly and set aside to cool for 2 minutes
- Add chia seeds, yoghurt, vanilla essence, coconut oil and honey to the eggs and mix well
- Now combine the egg mixture with the flours and mix well
- The mixture should be thick, not runny. If the mixture is too thick add a little more coconut milk (about 1 tablespoon)
- Now mix through your frozen raspberries and gently fold through
- Spoon mixture into muffin tin – the mixture will be thick and may hold its shape a little, that’s ok, it’s supposed to be that. Use your spoon to press each muffin into it’s mould and create a round dome on top for perfectly shaped muffin tops!
- Pop into the oven on 210 degrees celcius for 35 mins or until golden and then allow them to cool on a cooling rack
- serve with honey and fresh yoghurt or organic butter!