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Raspberry and Apple Muffins

Nothing tastes better than warm muffins straight from the oven. 


  • 1/2 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup rice malt syrup or maple syrup
  • 1/3 cup coconut oil, melted (but not hot)
  • 2 tsp vanilla extract
  • 1 1/2 cups oat flour*
  • 1 1/2 cups almond meal
  • 1/4 cup natural evolution smoothie mix
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large apple, peeled and chopped into small pieces
  • 1 cup raspberries + a couple more for presentation - optional
  • 2 tbsp paleo granola
  • a sprinkle coconut sugar - optional


  1. Preheat oven to 180C and line a muffin tray with patty pans or lightly butter.
  2. Whisk almond milk and apple cider vinegar into a medium bowl, and set aside for 5 minutes. Stir in rice malt syrup, coconut oil and vanilla extract.
  3. Into a large bowl, add oat flour, almond meal, smoothie mix, baking powder, baking soda, cinnamon and salt.
  4. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  5. Fold in apple pieces and raspberries, before evenly distributing the batter into the muffin pan.
  6. Top with extra raspberries, paleo granola and a sprinkle of coconut sugar.
  7. Bake for 25-27 minutes, or until a skewer comes out clean.

*To make oat flour, add rolled oats to a high speed blender or food processer, and mix until a flour forms.

This recipe was created by @amylecreations for the October GoodnessMe Box.

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