Raspberry and coconut is one of those classic flavour combinations that is always a winner. These muffins provide an energising and healthy start to the day!
- 1 and a Â½ cup gluten free oats
- 3/4 cup greek yoghurt
- Â½ cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/3 cup powdered sweetener (e.g. stevia)
- Â¾ cup raspberries
- Â¼ cup milk (I recommend unsweetened almond milk)
Preheat the oven to 180c/350f. Pop all the ingredients besides the raspberries in a bowl and combine. Then gently stir the raspberries into the batter. Spray your muffin tray/liners with cooking spray to prevent sticking and pour the mixture in. You can add some extra raspberry chunks on top for decoration! Bake in the oven for around 20 minutes until cooked through. These can be kept for up to 5 days in an airtight container in the fridge.