Coconut Raspberry Oatmeal Muffins

Place the rolled oats in a medium sized mixing bowl and add the boiling water. In a medium sized bowl, soak the oats for 10 minutes, until the water is absorbed.

Preheat the oven to 350°F and lightly grease or line two 12-count muffin pans with baking cups.

Add the maple syrup, oil, coconut milk, vanilla and raspberries into the oat mixture. Set aside.

In a separate large mixing bowl combine the flour, baking powder, baking soda, sea salt and shredded coconut. Make a well in the center of the flour mixture and add the wet ingredients. Lightly mix the batter until just combined (you do not want to over mix the batter).

Spoon the muffin batter into the prepared muffin pans, filling each cavity 3/4 of the way full. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.