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3⁄4 cup almond meal
3⁄4 cup gluten-free plain flour
1 tsp baking powder
1⁄3 cup rolled oats
1⁄3 cup shredded coconut
200 g full-fat natural or Greek yoghurt
2 medium free-range egg
2 tbsp extra virgin coconut oil melted
2 tsp vanilla extract
1 cup raspberries, frozen
Preheat a fan-forced oven to 180*C/350*F/Gas Mark 4 and grease six holes of a muffin tray with butter or line with patty cases.
Place almond meal, flour, baking powder, oats and coconut in a large bowl and stir to combine.
In a separate bowl, whisk yoghurt, eggs, oil and vanilla together. Pour wet mixture into the dry mixture and mix until combined. Don't over mix. Gently stir through raspberries. Spoon the mixture evenly among the greased muffin holes.
Place muffins into the oven and bake for 25 minutes, or until slightly browned on top.
Once cooked through, remove muffins from the oven and place into a wire rack to cool. Store muffins in an airtight container in the fridge to have over the week for breakfast.
Gluten-free option: Use quinoa flakes instead of oats.
Dairy-free option: Replace yoghurt with coconut yoghurt.
Paleo option: Follow the dairy-free and gluten-free options above and replace gluten-free plain flour with extra almond meal.