Raspberry-Coconut Decadent Muffins Recipe

12 muffins
10 ounces frozen red raspberries, thawed
4 ounces organic applesauce
1 teaspoon organic vanilla extract
1⁄2 cup Natural Grocers Brand Organic Maple Syrup
1 small can full fat coconut milk, 5.46 ounces, unsweetened
2 tablespoons baking powder
1⁄2 teaspoon salt
1 cup potato starch
1⁄2 cup Natural Grocers shredded coconut
2 1⁄3 cups Natural Grocers almond flour , plus 1 tablespoon, divided
1 tablespoon slivered almonds
3⁄4 cup coconut oil, divided
1⁄2 cup Natural Grocers Brand Bulk Organic Coconut Sugar, divided

Preheat oven to 350 F. Fill muffin tins with parchment baking cups. Make decadence:

  1. In small mixing bowl combine 1/4 cup coconut/palm sugar, 1/4 cup coconut oil, slivered almonds, 1 tablespoon almond flour and shredded coconut. Mix thoroughly.

Make muffin batter:

  1. In large mixing bowl mix together the almond flour, potato starch, coconut/palm sugar, salt and baking powder
  2. In small mixing bowl combine coconut oil, coconut milk, maple syrup, vanilla extract and organic applesauce. Whisk together.
  3. Pour wet coconut oil mixture over dry ingredients and mix together until combined. Add organic red raspberries and mix until the raspberries are mixed through evenly.
  4. Spoon muffin batter into parchment baking cups – about 2/3 full. Top with thin layer of decadence mix.
  5. Bake for 25 minutes or until muffins are mostly firm to the touch.
  6. Cool and enjoy!

NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for, and increasing the baking time as needed.