Raspberry & Coconut Muffin

Raspberry & Coconut Muffin

Makes: 12     Prep: 10 min     Cook: 30 min

Ingredients
  • 1 teaspoon coconut oil melted
  • 2 1/2 cup(s) almond meal 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon baking powder 
  • 4 medium egg(s) free range, beaten
  • 1/4 cup(s) coconut oil melted
  • 1/4 cup(s) rice malt syrup
  • 1 cup(s) raspberries 
  • 1/4 cup(s) 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 rice malt syrup and mix thoroughly.
  4. Carefully fold in the berries and coconut. If the mixture is very thick, add ½ 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.
Nutritionals
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