Raspberry & Coconut Muffins

Low Carb Raspberry & Coconut Muffins

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
Whether you're looking for a snack to have on hand or an easy breakfast muffin – this one's a winner!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snack, Treat
Cuisine Australian
Servings 12
Calories 210 kcal


  • 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


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

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.