1/2 cup(s) coconut sugar, divided
3/4 cup(s) coconut oil, divided
1 tbsp(s) slivered almonds
2 1/3 cup(s) Natural Grocers Almond Flour, plus 1 tablespoon, divided
1/2 cup(s) Natural Grocers shredded coconut
1 cup(s) potato starch
1/2 tsp(s) salt
2 tbsp(s) baking powder
1 small can full fat coconut milk, (5.46 ounces), unsweetened
1/2 cup(s) maple syrup
1 tsp(s) vanilla extract
4 ounce(s) organic applesauce
1 10-ounce package frozen red raspberries, thawed
Preheat oven to 350 F. Fill muffin tins with parchment baking cups.
1.In small mixing bowl combine 1/4 cup coconut/palm sugar, 1/4 cup coconut oil, slivered almonds, 1 tablespoon almond flour and shredded coconut. Mix thoroughly.
Make muffin batter:
1.In large mixing bowl mix together the almond flour, potato starch, coconut/palm sugar, salt and baking powder
2.In small mixing bowl combine coconut oil, coconut milk, maple syrup, vanilla extract and organic applesauce. Whisk together.
3.Pour wet coconut oil mixture over dry ingredients and mix together until combined. Add organic red raspberries and mix until the raspberries are mixed through evenly.
4.Spoon muffin batter into parchment baking cups – about 2/3 full. Top with thin layer of decadence mix.
5.Bake for 25 minutes or until muffins are mostly firm to the touch.
6.Cool and enjoy!