Raspberry and coconut muffin

1 cup Cuisine Soleil all-purpose protein flour

1/2 cup Cuisine Soleil oatmeal

1/2 cup quick-cooking rolled oats

3tsp. baking powder

1 pinch of salt

1 tbsp. psyllium

1/2 cup sunflower seeds, ground to powder

1/2 cup powdered pumpkin seeds

1/2 cup sweetened shredded coconut

3/4 cup lightly pressed brown sugar

1/4 cup black chia

3 eggs

2tbsp. vanilla

1/2 cup oil

1 cup cow's or plant-based milk

3/4 cup coarsely chopped pecans

2 1/2 cups frozen raspberries

1. Mix together the all-purpose flour, oat flour, rolled oats, baking powder, salt, psyllium, sunflower seeds, pumpkin seeds, shredded coconut, chia and pecans.

2. In another bowl, combine the brown sugar, eggs, vanilla, oil and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture.

4. Once the mixture is smooth, add the raspberries and mix again.

5. Pour into muffin cups.

6. Bake at 350°F for about 30 minutes.