Raspberry Coconut muffins with sneaky hidden Zucchini
Fresh or frozen organic raspberries
Plus more to place on top of each muffin
Peeled and deseeded
GF baking powder
Or you can use honey or rice malt syrup if you prefer
Preheat oven to 180 degrees Celsius. Grease a silicon muffin tray with coconut oil.
Place all ingredients except coconut flour into a quality blender and blitz on high until smooth.
Add in coconut flour while blender is going and stop as soon as flour has mixed through.
Divide evenly into muffin trays and place a single raspberry on top of each muffin.
Place in over for approx 30 minutes – or until lightly golden.
Leave to cool and eat!