When they are in season, I can’t get enough of red fruits, especially raspberries. In this recipe, I’ve used a little bit of coconut flour to add an exotic and summery touch. I like blending different types of flours not only for the flavor but also because of their interesting nutritive values. For example, coconut flour is rich in protein, fiber and fat. It is also a very good source of manganese, your number one ally for healthy bones, a good nervous system and optimal blood sugar levels. I hope you enjoy this recipe as much as I did!
Servings : 6 muffins
Total Time: preparation time 20 minutes, cooking time 15-20 minutes
– 1.5 cup all-purpose flour
– ½ cup coconut flour
– 2/3 cup brown sugar
– 2 teaspoons baking powder
– 2/3 cup almond milk
– ½ cup butter
– 2 eggs
– ½ punnet raspberries (~ 85g)
– a pinch of salt
– 1 silicon muffin pan with 6 holes
Start by preheating the oven to 400°F (200°C).
Melt the butter and let cool down.
Wash and drain the raspberries.
Pour into a large bowl the all-purpose flour, the coconut flour, the salt, the sugar and the baking powder. Stir up.
Add the butter, the milk and the eggs to the mixture. Stir up again to combine. Stir in the raspberries. Mix together.
Pour the batter into the muffin pan and cook for 15-20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savor with your favorite tea!