Recipe for Gluten Free Coconut Lime Raspberry Muffins
Sometimes it is difficult to find something healthy and nutritious to have in the afternoon with a cuppa or to add to the kids’ lunch boxes. These muffins bring loads of good nutrients and are gluten free, dairy free and free of white sugar as well. We have used eggs in them but they can easily be substituted with flaxseeds. See the note below and make the muffins vegan friendly as well!
200 ml walnuts (almonds make a good alternative) – process walnuts in a blender into walnut meal
200 ml coconut flour
2 tsp baking powder
¼ tsp celtic salt
120g Coconut Magic coconut oil (warm up to liquid form)
4 free range eggs
Natural sweetener equivalent to 100 ml sugar. I used stevia based sweetener.
Other alternative is xylitol – use half the amount of sugar. Taste the dough!
6 huge Tbs natural yogurt
2-3 limes, pressed juice
½ tsp cinnamon
2 Tbs real maple leaf syrup, more or less according to taste
3 tsp Coconut Nectar (optional) This is a very sweet natural sweetener from Coconut Magic, similar to honey.
Warm water to adjust the consistence, if too dry.
1 C blueberries to add inside the muffins
1 C raspberries to add on top
Heat oven to 190 C. Baking time ~25 min.
Mix dry ingredients, then add other ingredients mixing thoroughly. During cold weather it is best to take all ingredients, including eggs onto bench early to warm up. Coconut oil becomes solid in cold and may stiffen the dough. I had my bowl sitting in a bigger bowl with hot water to keep the dough softer. I also added a bit of warm previously boiled water during the mixing.
Line the muffin tray with paper muffin liners or baking paper. Spoon part of the mix into muffin tray. Then add blueberries onto the dough, push in with a spoon. Spoon the rest of the dough in and top up with raspberries.
Bake around 25 min. Muffins are ready when you can stick a toothpick in and it is clear when you pull it out.
These healthy low-carb muffins are delicious when still warm! Enjoy for breakfast, snack or with afternoon tea!
To make the muffins vegan friendly replace eggs with flaxseeds:
Ground Flaxseed Egg Substitute
1/4 Cup flaxseed – ground to a fine powder
3/4 Cup water
Mix together and let sit about 10 minutes.
This amount equals to 4 eggs.