After a long period of holiday, breaks or busy moments we always want to get some healthy food again. Therefore we looked on the internet to look for some inspiration for healthy baking. Daughter wanted to bake some muffins to take with her to school as well as to give to her boyfriend for his lunch.
Those raspberry muffins are the result! They have no butter and are baked with whole grain and almond flour, almond milk and coconut oil.
Believe me, those are the best healthy muffins ever!!
|Almond flour||140 gr|
|Whole grain flour||140 gr|
|Coconut sugar||50 gr|
|Baking powder||2 teaspoons|
|Coconut oil (melted)||90 gr|
|Vanilla||1 stick (only marrow)|
|Almond milk||50 ml|
Put the almond flour, whole grain flour, sugar and baking powder in a bowl and mix this.
Break the eggs and mix the eggs with the vanilla marrow. Then melt the coconut oil and add it to the eggs. Also add the almond milk. Mix this all together and then add this mixture to the dry ingredients. Mix it all with big spoons and then add the raspberries. I cut the raspberries in half but you can decide if you want to have bigger or smaller ones.
Put muffin cups into a baking tray for muffins and add the mixture with 2 spoons. You can fill them with quite some dough.
Put the muffins in the oven for 30 minutes in 180 degrees.
If you like you can add almond rasp on top of the muffins before they get into the oven.