Raspberry-Coconut Decadent Muffins

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With a beautiful balance of tart and sweet, these supremely moist muffins are mouthwatering! We’ve swapped eggs for applesauce, ditched the dairy, and kept things gluten-free for a crowd-pleasing breakfast or dessert treat. Make sure you check out our high-altitude baking instructions for our friends above 5,000 feet.

12 muffins
Decadence Topping
1 tablespoon palm oil shortening
2 tablespoons Natural Grocers Brand Bulk Organic Coconut Sugar
1⁄2 tablespoon Natural Grocers Brand Bulk Almond Flour
1⁄4 cup Natural Grocers Brand Bulk Fine Shredded Coconut
1 1⁄4 cups Natural Grocers Brand Bulk Almond Flour
1⁄4 cup Natural Grocers Brand Bulk Organic Coconut Flour
1⁄4 cup Natural Grocers Brand Bulk Organic Potato Starch
1⁄4 teaspoon Natural Grocers® Brand Bulk Real Salt
4 teaspoons baking powder
3 tablespoons organic palm oil shortening
4 ounces organic applesauce, unsweetened
1⁄4 cup Natural Grocers Brand Organic Original Coconut Milk, shake well before measuring
6 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1 teaspoon organic vanilla extract
1 1⁄4 cups Natural Grocers Brand Organic Frozen Red Raspberries, thawed
  1. Preheat oven to 375° F.
  2. Fill a muffin tin with parchment baking cups.
  3. For the topping: Combine all decadence topping ingredients in a small bowl. Using a fork or your hands, mix together until a course crumb texture forms.
  4. For the muffins: In a large bowl, whisk together almond flour, coconut flour, potato starch, salt, and baking powder until fully combined.
  5. In a medium bowl, add shortening, applesauce, coconut milk, maple syrup, and vanilla extract. Whisk together until mostly combined. Note: The shortening will not mix smoothly.
  6. Pour wet ingredients over dry ingredients and mix until just combined. Carefully fold the raspberries into the batter, taking care to not crush the raspberries or turn the batter red.
  7. Spoon the batter into muffin cups until about three-quarters full. Top with a thin layer of the decadence topping.
  8. Bake for 30 minutes, or until muffins are mostly firm to the touch or a toothpick inserted into the middle of a muffin comes out clean.
  9. Remove from the oven and allow to cool in muffin tin for about 10 minutes. Remove muffins from tin to a wire cooling rack and allow to fully cool. Store in an airtight container in the refrigerator.
  10. *For high-altitude baking: Increase oven temperature to 400° F and decrease cooking time to 25 minutes. Decrease baking powder to 1 ½ teaspoons; increase applesauce to ¾ cup; and decrease maple syrup to 5 ½ tablespoons.