Raspberry & Coconut Muffins
28’s Home Nutrition Program (Stream: female, healthy weight maintenance)

Low Carb Raspberry & Coconut Muffins

Whether you're looking for a snack to have on hand or an easy breakfast muffin – this one's a winner!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert, Snack, Treat
Cuisine: Australian
Calories: 210
Ingredients Method

Ingredients
  

  • teaspoon extra-virgin coconut oil melted
  • 2.5 cups almond meal
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder or gluten free baking powder
  • 4 free range eggs beaten
  • 1/4 cup extra-virgin coconut oil melted
  • 1/4 cup stevia granular sweetener
  • 1 cup raspberries fresh or frozen
  • 1/4 cup coconut flakes

Method
 

  1. Preheat oven to 180°C.
  2. Combine almond meal, cinnamon and baking powder in a large bowl.
  3. Add the eggs, oil and stevia and mix thoroughly.
  4. Carefully fold in the berries and coconut. If the mixture is very thick, add 1/2 cup of water and mix thoroughly.
  5. Spoon mixture into lightly greased muffin tins (10-12).
  6. Bake for approximately 30 minutes or until a skewer inserted comes out clean.