Low Carb Raspberry & Coconut Muffins

Raspberries are quickly becoming my new fruit. They are lower in fructose than even our traditional “low sugar” strawberries and are full of antioxidants, B vitamins and potassium, just to name a few. These Low Carb Raspberry & Coconut Muffins.These are a great afternoon treat or even a quick breakfast option if you’re on the go with nearly 10g of protein! I hope you love them as much as I do.

Ingredients

• 2½ cups almond flour

• 1 teaspoon cinnamon

• 1 teaspoon GF baking powder

• 4 free range eggs, beaten

• ¼ cup coconut oil

• ¼ cup natvia or maple syrup or honey

• 1 cup raspberries

• ¼ cup coconut flakes

Method

1. Preheat oven to 180°C.

2. Combine flour, cinnamon and baking powder in a large bowl.

3. Add the eggs, oil and natvia 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.

7. Best served warm. Enjoy!