Coconut Raspberry Muffins

2011-11-01
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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1. Pre heat oven to 180 degrees celcius in a fan forced oven and place patty pans in muffin tray.
2. Place all wet ingredients (apart from raspberries) in a bowl and mix together with a mixer.
3. Stir in dry ingredients and add raspberries last.
4. Cook for 20-25 minutes, let cool and then serve.

Ingredients

  • 6 eggs
  • 1/2 cup honey
  • 250g melted coconut oil
  • 1 cup coconut flour
  • 1 cup shredded coconut
  • 2 cups raspberries
  • 1 tsp baking soda
  • 1 tsp salt

Method

Recipe Type: , Tags:

The countdown is on. I have a year and a half to lose 20kg. I have tried to do this many times before, but there has been no deadline like this one. I'm getting married on Saturday 3rd November 2012 to my wonderful fiancee.


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Recipe Comments

Comments (4)

  1. posted by Trixie on November 2, 2011

    How many muffins does this make?

  2. posted by Monica on November 25, 2011

    Just spent OVER $20 on the ingredients (I didn’t have them on hand). Hopefully yours turns out better than mine. Muffins were dry…the second batch I put into a loaf pan and it’s slightly better/more moist. FYI…the US conversion for the oven temp is 350*F (for 180*C) and 18 TBSP for the 250g of coconut oil.

  3. posted by Honey on June 22, 2012

    Just made this for breakfast this morning and my entire family loved them! Not dry at all! (Not sure how it could be after using over a cup of coconut oil.) It’s supposed to be 350* in a convection oven, which we used and it turned out very moist and delicious. Made about 22 muffins for us. Definitely a new breakfast meal for us!

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