Breakfast · Dessert · Gluten Free · Paleo Diet Friendly · Recipes · Snacks

Raspberry, Coconut & Lemon Cupcakes 

Raspberry, Coconut & Lemon Cupcakes 

I was inspired by Lizzie Loves Healthy for these cupcakes. They are super easy, no fancy equipment needed and you can eat them for breakfast! Cake for breakfast – what could be better. 

Equipment required 

1 lrg mixing bowl 

12 hole cupcake tin 

Cupcake papers

Grater or microplane 

Shopping list makes 12 

200g of ground almonds 

1/2 cup dessicated coconut 

4 tbsp rice malt syrup 

2 tsp baking powder 

4 eggs 

Zest of 1 lemon 

2 tbsp lemon juice 

1 tsp vanilla 

1/3 cup coconut oil 

1/2 cup of fresh raspberries 

Method to the madness 

Preheat the oven to 170C 

Line the cupcake tin

Zest the lemon 

Melt the coconut oil, if it isn’t liquid

Combine all the ingredients, apart from the raspberries – mix well 

Now fold through the raspberries breaking some up a little, so you get different size peices 

Bake for about 20 minutes, until cooked through 

Eat by themselves or with coconut butter or dairy butter 



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