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Alice Guzman's toddler-approved raspberry and ginger muffins
- Culture
Recipe; 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
Ingredients
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
Method
- 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
