Gluten Free Coconut Raspberry Muffins

Ingredients

• 1/2 cup frozen raspberries
• 3 large eggs
• 1 Tbsp honey
• 1/4 cup coconut flour
• 2 Tbsp Cobram Estate Light Extra Virgin Olive Oil
• 1/4 tsp gluten free baking powder
• pinch salt
• 1/4 tsp vanilla extract

Method

1. Preheat the oven to 180°C. Sift the coconut flour, baking powder and salt into a bowl. Add the frozen raspberries and mix ensuring that the flour coats the raspberries and none are sticking together.
2. In a separate bowl whisk together the eggs, extra virgin olive oil, honey and vanilla extract.
3. Tip the dry ingredients into the wet and stir gently to combine. (NB The mixture will be much runnier than a usual wheat flour muffin mix.) Divide the mixture between 4 waxed muffin cases in a muffin tin.
4. Bake for about 30 minutes or until golden brown on top. Remove from the oven and transfer to a wire rack to cool.