Low carb raspberry coconut muffins
Serves: 12
Makes: 12
Prep: 00:10
Cook: 00:30
Snack
DF
V
GF
G
PR

Introduction

If you change the granulated stevia blend to rice malt syrup these muffins become (BT)

Ingredients

  • 1 teaspoon coconut oil melted
  • 2 1/2 cups almond meal
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon baking powder
  • 4 medium egg(s) free range, beaten
  • 1/4 cup coconut oil melted
  • 1/4 cup stevia (granular sweetener) or rice malt syrup (BT)
  • 1 cup raspberries
  • 1/4 cup coconut flakes

Introduction

If you change the granulated stevia blend to rice malt syrup these muffins become (BT)

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.
Energy
970.95kj
Calories
231.88cal
Protein
6.4g
Fibre
4.95g
Fat
20.12g
Saturated Fat
7.67g
Carbs
4.57g
Sugar
2.16g