Recipe; Raspberry and ginger muffins

Alice Guzman's toddler-approved raspberry and ginger muffins

Gluten-free, dairy-free and grain-free muffins – that actually taste good

Taste-tested on my two-year old, these raspberry and ginger muffins prove we can have our (guilt-free) cake and eat it too!

This recipe makes six large muffins

150g almond meal

150g coconut milk

75g coconut sugar

2 organic eggs

1-2 teaspoons ground ginger (powder)

1/4 cup raspberries – I use frozen and warm them up on the stove top for a couple of minutes

1 tsp gluten-free baking powder

Heat the oven to 180 degrees celsius
Throw all ingredients except raspberries and eggs in together – either in a mixing bowl or a thermomix if you have one, until all ingredients are combined. Mix the eggs in last.
Either fold the raspberry into the mix or add a blob in the middle and on top
Throw in the oven for 30 minutes. Voila, afternoon tea is sorted!

Alice Gruzman is a holistic health coach and mum of three living in Sydney

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