This is my favourite muffin recipe that I’ve been making for the past year. Nothing beats homemade raspberry muffins and the addition of einkorn flour makes them all the more nutrition and yummy!
This is one of my go-to muffin recipes, along with Green Kitchen Stories Turmeric Breakfast Muffins, which take a little more time and effort, but are also amazing!
This recipe has been tested till’ perfect many times. My sister makes these muffins every week & they are so popular with her 9 month old son, who enjoys them with the addition of blueberries instead of raspberries. If you really like coconut – I suggest using shredded coconut rather than whole flake oats, but either works.
Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat, which dates back to the beginning of time. Einkorn’s natural genetic code and low gluten levels make it a superior choice because of the compatibility with the human body when compared to the modern hybrid wheat of today. Einkorn grain is easier to digest, so nutrients are better absorbed. Young Living is helping to bring einkorn back to its rightful prominence in the world.
Einkorn Flour Raspberry Muffins
A wonderfully light coconut muffin, delicious with raspberries or blueberries.
- 1 + 1/2 cups Einkorn Flour
- 1 can full fat coconut milk
- 1/2 cup whole flake oats, or shredded Coconut
- 1 egg
- 1/4 cup coconut sugar
- 1 + 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp pure madagascar vanilla extract
- 1 cup raspberries
Preset oven to 350°F. Whisk together the coconut milk, vanilla, egg and coconut sugar in a medium sized bowl. Mix the einkorn flour, oats (or shredded coconut) baking soda, and baking powder together in a separate bowl. Slowly fold the dry ingredients into the wet. Oil a baking pan with coconut oil, and add batter to wells. Then add 3-4 raspberries to each muffin, covering them with batter. Bake on 350°F for 18 -20 minutes, until golden. Enjoy!
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