Low carb raspberry coconut muffins

Raspberry & Coconut Muffins (G) or (BT)

Serves: 12 Prep: 10 MINS Cook: 00:30

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

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.

Nutritionals

  • Energy
    971kj
  • Calories
    232cal
  • Protein
    6g
  • Fibre
    6g
  • Fat
    20g
  • Saturated Fat
    8g
  • Carbs
    5g
  • Sugar
    2g
  • DF
  • V
  • GF
  • G