I don’t know about you, but I love baked goods. I was inspired by my friend to make these muffins, so they are appropriately named Mac Muffins! I needed a healthy, protein packed snack to take on the job with me, and these are it! But just like regular muffins, they can be a little addicting.
- 1½ cups almond meal or whole almonds
- ½ cups rolled oats
- ½ cup unsweetened shredded coconut
- 1 TSP gluten free baking powder
- ½ cup coconut sugar
- ¼ cup almond or coconut milk
- 4 eggs
- 1 TSP vanilla bean paste
- ½ cup extra virgin coconut oil melted
- ½ cup fresh or frozen raspberries
Preheat oven to 325 degrees Fahrenheit. Line a 12 cup muffin tray with muffin cases. Place the almonds into a food processor and pulse until they are finely ground or use almond meal. In a large bowl mix together the ground almonds, rolled oats, coconut sugar, coconut & baking powder. In a separate bowl, whisk together the eggs, coconut oil, milk & vanilla bean paste. Pour the egg mixture into the bowl of almond mixture and stir until well combined. Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly. Bake for approximately 20 minutes or until golden on top. Note: If you do not have a food processor or blender, you can use almond meal instead.