INGREDIENTS:

  • 2 cups wholemeal spelt flour
  • 1 teaspoon baking powder
  • ⅓ cup rapadura sugar
  • ½ cup desiccated coconut
  • 1 pear, cored & grated
  • ⅓ cup + 1 tablespoon extra virgin olive oil
  • ½ cup plant-based milk
  • 2 eggs
  • 1 ½ cups frozen raspberries

 

INSTRUCTIONS:

  1. Preheat oven to 180 degrees Celsius. Line a 12 cup muffin pan with paper muffin liners or grease with oil.
  2. Combine spelt flour, baking powder, sugar, and coconut in a large mixing bowl.
  3. Whisk together oil, milk, eggs and pear. Pour into the dry ingredients and mix to combine. Fold through frozen raspberries.
  4. Divide mixture between muffin cups. Bake for 25 minutes or until golden.

 

NOTES:

  • Sweetness: These muffins are not too sweet as we’ve aimed to keep the sugar lower. If you prefer a sweeter muffin, add 2 tablespoons of rapadura sugar.
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