Prep: 10 mins.
Cook: 24 mins.
1¾ cups whole wheat bakers flour
1 tsp baking powder
½ tsp bi-carb soda
½ tsp celtic sea salt
⅓ cup coconut oil, melted
½ cup coconut nectar or maple syrup
2 free range eggs
1 cup plain Greek yogurt
2 tsp vanilla extract
1½ cups frozen raspberries
Handful of flaked almonds
Preheat the oven to 180 degrees. Line 12 hole muffin tin. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the oil and coconut nectar. Add the eggs and beat well, then add the yogurt and vanilla.
Gently combine the wet ingredients with the dry, mixing until just combined. Gently fold the raspberries into the batter.
Divide the batter evenly between the 12 muffin cups. Sprinkle the tops with flaked almonds. Bake for 22 to 24 minutes, or until a toothpick comes out clean.
Place the muffins on a wire rack to cool. Enjoy!