Gluten Free Raspberry Coconut & Yoghurt Muffins

• 2 cups raspberries (fresh or frozen)
• 1 cup gluten-free flour (if u prefer) or 1 cup plain flour (if u prefer)
• 1/2 cup shredded coconut
• 1 cup oats
• 1 tablespoon baking powder
• 1/4 - 1/2 teaspoon ground cinnamon
• 1/4 - 1/2 teaspoon ground nutmeg
• 1 cup Greek yogurt (try Chobani)
• 1/3 cup coconut oil (melted)
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup stevia (optional)

1. 1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 180u0b0 Celsius.
2. 2. Combine dry ingredients in a large bowl, and set aside.
3. 3. In a medium bowl, combine yogurt, oil, egg, and vanilla.
4. 4.Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
5. 5. Gently fold in raspberries.
6. 6. Fill muffin cups almost to top.
7. Bake 18 to 20 minutes, or until golden brown.

raspberries, flour, shredded coconut, oats, baking powder, ground cinnamon, ground nutmeg, greek yogurt, coconut oil, egg, vanilla, stevia

Taken from www.food.com/recipe/gluten-free-raspberry-coconut-yoghurt-muffins-494502 (may not work)