RASPBERRY COCONUT WHITE CHOCOLATE MUFFINS

Our lovely recipe creator - Pamela Higgins - has created a recipe for sweet, fluffy white muffins using our coconut flour, coconut oil and coconut sugar. By adding the coconut flour, you increase the fibre and provide that additional coconutty taste. The coconut sugar is slightly less sweet than typical cane sugar, but is offset by the sweetness of the white chocolate. The raspberries provide some additional liquid to stop the muffins being too dry and a pop of colour and sweet sharpness. Best enjoyed warm, straight from the oven!

Ingredients:

• 120g oat flour

• 50g The Coconut Company Coconut Flour

• 100g The Coconut Company Coconut Sugar

• 50g desiccated coconut

• 1 teaspoon baking powder

• 2 eggs

• 2 tablespoons The Coconut Company Coconut Oil (best to melt gently in the microwave for a few seconds if the oil has hardended)

• 200ml oat milk

• 1 teaspoon vanilla extract

• 75g frozen raspberries

• 50g white chocolate, chopped into small bitesize chunks

Make it!

1. Mix together the oat and coconut flour, coconut sugar, desiccated coconut and baking powder in a bowl.

2. Whisk together the eggs, melted coconut oil, oat milk and vanilla extract then pour into the bowl and mix to combine.

3. Gently fold in the raspberries and most of the chocolate. Divide between 6 muffin cases in a muffin tin to reach the top of each. Sprinkle over the remaining chocolate chunks on top of each.

4. Bake at 180C for 20 minutes until golden and risen then leave to cool. Enjoy these treats warm straight from the oven!