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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!
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dessert, Snack, Treat
Cuisine
Australian
Servings
12
Calories
210
kcal
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
Instructions
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