Raspberry Spelt Flour Muffins

These delicious raspberry spelt flour muffins were created when I needed a quick snack to make for my daughter to have between school pick up and swimming lessons.

They can also be eaten for breakfast as they are refined sugar free.

I highly recommend eating them warm for the delicious burst of raspberry flavour.

Ingredients

1 cup wholemeal spelt flour

1/2 cup desiccated coconut

1 tsp baking powder

3 eggs

1/4 cup maple syrup

1/3 cup melted & cooled coconut oil

1 tsp vanilla paste or 1/2 tsp vanilla been powder

¾ cup frozen raspberries, plus extra for topping

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Method

1. Preheat oven to 150ºC.

2. Line a muffin tin with large non-toxic muffin cases. (I use the ‘If You Care’ brand).

3. In one bowl mix all the dry ingredients.

4. In another bowl whisk all the wet ingredients and combine with the dry bowl.

5. Finally fold through the raspberries.

6. Add a ¼ of a cup of batter to each muffin case.

7. Top with an extra raspberry for decoration and bake for approximately 20 minutes.

8. Allot to cool slightly before transferring to a wire rack.

9. Consume slightly warm for a delicious raspberry burst.

Makes 9 muffins.