Almond Raspberry Coconut Muffins

Preheat oven to 325 degrees

Line a 12 cup muffin tray with liners

Place almonds into a food processor and pulse until they are finely ground

In a large bowl, mix together ground almonds, coconut sugar, desiccated coconut & baking powder

In a separate bowl, whisk together the eggs, coconut oil & vanilla bean paste

Pour the egg mixture into the bowl of almond mixture and stir until well combined

Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly

Bake for approximately 20 minutes or until golden on top