Muffins with Raspberries and Vanilla

Muffins with Raspberries and Vanilla

  • 200 grams spelt flour
  • 200 grams almond flour
  • 100 grams coconut sugar
  • 1 tablespoon of coconut oil, melted, but cooled down for use in baking can
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 vanilla pods, just the marrow
  • 2 eggs
  • 100 milliliters of almond milk
  • 150 grams of Driscoll's raspberries

30 min baking time | 12 servings | kid friendly




Preheat the oven to 180 degrees.

Mix all dry ingredients together in a bowl or food processor.  Mix the eggs, milk, oil and vanilla after a while. Add raspberries to the dough. Mix well and divide over the muffin pan.

Bake for about 30 minutes, check inside of the muffin before you serve them.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.