These amazingly moist, fruity, vegan coconut and raspberry muffins with coconut and lupine flour are just the right thing for your next party.
Ingredients (for 6 servings):
5 Dates, medjool (large dates) (36 g)
170 ml Almond milk
2 Bananas, raw (236 g)
150 g Lupine flour
50 g Coconut flour
50 ml Coconut oil
1 Pck. Baking powder
100 g Raspberries, raw
Preheat the oven to 180 °C (350 °F). Soak the dates in the almond milk for about 10 minutes. Place the soaked dates and bananas in a blender and purée. Add the remaining ingredients and blend well.
Spoon the batter into 12 small greased muffin cups. Place in the preheated oven and bake 20–25 minutes.