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I love experimenting in the kitchen and making stuff that is appropriate for myself and the kids to eat but also is childcare friendly ie no nuts

I saw this recipe on the back of a packet and thought I can make that with modifications so I did and I was not disappointed one little bit. 8 muffins later I thought I better stop hehe

I shared the image on our Bump It Up Instagram page and there was a lot of interest in them so I thought I’d share the recipe here for all to find 🙂 Enjoy xx

Ingredients:

2 cups GF plain flour (can use regular flour)

1 teaspoon GF baking powder

3/4 cup shredded coconut

3/4 cup caster sugar or 1/4 cup honey

60g butter or extra light virgin olive oil for dairy free option

3/4 cup pureharvest coconut milk

2 eggs

140g fresh raspberries and blueberries (can use frozen as well)

20g shredded coconut to sprinkle on top

Method:

  1. Preheat oven to 180 degrees and grease a 12 hole muffin tin
  2. Put the flour, shredded coconut and sugar into a large bowl and mix until well combined.
  3. In a separate bowl melt the butter, whisk in milk and eggs.
  4. Make a well in the flour mixture and add wet mix, use a metal spoon to stir until just combined then gently fold through the raspberries and blueberries.
  5. Use a spoon to evenly distribute mixture into muffin tin. Sprinkle each with remaining coconut and bake for 20-25 minutes or until golden.

Transfer to a wire rack to cool completely.