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Raspberry Muffins (Grain Free)

Raspberry Muffins


1/2 cup butter, melted
1/2 cup coconut sugar or honey
1 cup mashed bananas, from ~2 medium bananas
1 teaspoon vanilla extract
4 eggs
1/2 cup coconut flour
1/2 cup tapioca flour
1 teaspoon baking soda
1 cup frozen raspberries

  1. Preheat oven to 175. Line a standard muffin tin with paper liners or silicon if you have them.
  2. Place the butter, sugar, bananas, vanilla extract, and eggs into the Thermomix bowl. Whisk together 10 secs/speed 5. Scrape down the sides.
  3. Add in the coconut flour, tapioca flour, and baking soda. Mix through about 10 secs/speed 4.
  4. Divide batter among the lined muffin cups.
  5. Push approx. 3-4 raspberries into each muffin, I don’t stir these through so they don’t break up or discolour the batter.
  6. Bake until the muffins have puffed and the edges have browned, about 20 minutes. You can tell if they are cooked through by inserting a skewer and it comes out clean.

These muffins are a great option to have in the freezer if you are time poor and need a healthier option. As they are also nut free, they are great for those with nut allergies or intolerances, and are safe to pack in lunch boxes.

Posted by Evolved Nutrition and Naturopathy

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