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Rakel Sigurdardottir's Gluten-Free, Sugar-Free Raspberry Coconut Muffins

Gluten-Free & Sugar-Free Raspberry Coconut Muffins - Recipe

Recipe and photograph contributed by Rakel Sigurdardottir, Nutritional- & Health Consultant



In a standing mixer (I always use my Kitchen Aid) mix together eggs, maple sugar, coconut oil and rice milk at a medium speed for 2-3 minutes.

Put the rest of the ingredients (expect for the raspberries) into the mixer and mix well.

Put the raspberries in with everything and mix carefully with a spoon or a spatula. Itīs OK if they get a bit mushed but stay mostly intact, it gives a more elegant outcome.

Part the dough into 10 parts and put into either silicon baking forms or paper ones.

Bake for 25 minutes at 180 C.

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