Blueberry and raspberry almond muffins - Lizs Whole Food Kitchen
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Blueberry and raspberry almond muffins

Raspberries and almonds have lots of melatonin to help regulate sleep – so having one of these muffins with a camomile tea an hour before bed might help and of course they are great with coffee for a mid morning break!

Dry ingredients

100g ground almonds
100g white spelt flour
100g oats
50g desiccated coconut
75g coconut palm sugar, reserve about 15g or a tbsp for sprinkling on top
2 tsp baking powder
pinch salt

Wet Ingredients
2 large ripe bananas
2 large eggs
50g coconut oil
1 tsp vanilla extract
100ml coconut cream ( scrape off the thick cream in a small tin, leave the liquid behind and use on a smoothie)

175g mix of blueberries and raspberries, cut raspberries in half – reserve 12 blueberries and 12 raspberry halves for topping

Preheat oven gas 6 or 200C and line a 12 hole muffin tin with paper muffin cases.

Mix all the dry ingredients together in a bowl. Process the wet ingredients until smooth and mix into the dry ingredients and then fold in the berries.
Spoon into the cases and pop the reserved berries on top of the muffins then sprinkle a little coconut sugar on top.
Bake for 30 minutes until nicely risen and lightly browned.
When cool enough to handle cool on a wire rack.
Can be frozen.
Serve with a spoon of coconut yoghurt or own their own.

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