I think I should stop mentioning “with whole wheat flour” because my recipes are almost all made from whole wheat flour. I’m not yet launched myself in the “gluten free” but it will not be long …
Anyway, the whole wheat flour is always better for you than white flour. It’s the same for pasta, by far prefer wholemeal pasta! In addition, this flour provides a bit stronger taste but much better.
These raspberry muffins are delicious. I had not cooked muffins for an eternity! Yet I love it and it’s very good for breakfast, especially when one does not have time for breakfast at home, it grabs a muffin and let’s go to college.
What I appreciate with this recipe is that they are not at all stodgy. They are very light and simply enjoyed with a cup of tea also in the afternoon.
And I love raspberries! These were frozen (cheaper than fresh), fruit set allows even more light 😊
This simple recipe will be perfect to accompany your weekend.
6 big muffins (12 little)
Preparation time : 10 minutes / Cooking time : 40-45 minutes
2 cups (250 g) whole wheat flour
1/2 cup (50 g) almond meal
1/2 cup (85 g) whole cane sugar
1 teaspoon baking powder
1 1/2 cup (30 cl) almond milk
4 tablespoons melted coconut oil
Mix the flour, almonds meal, baking powder and sugar.
Beat the egg with the almond milk and coconut oil.
Combine the two mixtures and add the raspberries.
Pour into muffin tins and bake for 40-45 minutes at 400°F (200°C) in a preheated oven.