I made this recipe up last night on a whim and it worked out pretty well. My daughter mowed them down. Usually if there are berries on a muffin, that is all she will eat, but she managed to eat the whole thing.

The mix I used was for very mini muffins so if you’re wanting larger muffins, just double the mix.

I use Changing Habits Coconut Oil and their True Ceylon Cinnamon is the most amazing cinnamon I have ever tasted!

These are great to pack in school lunches or just munch on the run.



Print Recipe
Raspberry Coconut muffins with sneaky hidden Zucchini
  1. Preheat oven to 180 degrees Celsius. Grease a silicon muffin tray with coconut oil.
  2. Place all ingredients except coconut flour into a quality blender and blitz on high until smooth.
  3. Add in coconut flour while blender is going and stop as soon as flour has mixed through.
  4. Divide evenly into muffin trays and place a single raspberry on top of each muffin.
  5. Place in over for approx 30 minutes - or until lightly golden.
  6. Leave to cool and eat!
Share this Recipe

Visit the Shop for our recommended gut healing products and services. Dismiss