These ginger raspberry muffins make a sweet and warm flavour combination. Baked with coconut flour they are deliciously low in carbs and gluten free.
The flavour combination of ginger and raspberry is just delicious and something I want to explore further. The fresh ginger works so well with the sweet sharpness of the raspberries. Add into cake form and voila!
The Chief Taster and I were in a debate as to whether these were a muffin or a cake..they are slightly denser than a muffin so I am calling them a cake but there are a bit “muffin’ish”.. Either way they are tasty! I even had one for breakfast the next day which is unusual for me as I like eggs or something savoury for breakfast.
I just love baking cakes with coconut flour. Coconut flour is so good for you being low carb, gluten free, high in fibre, full of beneficial fats and protein. One will keep you going for a while..two even longer! This is due to the high fibre content which is why they need so much liquid and extra eggs compared to wheat flour. It’s also why you use less volume of the coconut flour in recipes too compared to the wheat flours.
I find the great benefit of cooking with a gluten free flour such as coconut flour is that there is a lot less beating of the mixture compared to the other wheat flours where you need an upper body workout to blend it. Mix, pour, bake and eat!
- 1/2 cup (58g) coconut flour
- 1/2 cup butter melted
- 1/2 cup erythritol or sugar substitute
- 6 Eggs
- 6oz 170g raspberries
- 1 inch Fresh ginger peeled & grated
- 1/4 teaspoon baking powder
- Preheat the oven to 200C/400F degrees and grease a muffin tin.
- Beat the eggs and butter in a bowl. Add the erythritol (or other sugar substitute) and blend well.
- Add the coconut flour and baking powder. Mix until combined.
- Add the ginger and raspberries and stir thoroughly.
- Spoon the mixture into the muffin tin.
- Bake for 20-25 minutes until golden and firm.
- Eat and enjoy!