Raspberry Muffins
SERVES 9 | MAKES 9 | PREP 10mins | COOK 15mins
Ingredients
- 1 egg
- 2 egg whites
- 1/2 cup almond milk, unsweetened
- 2 tsp cinnamon
- 1/3 cup Natvia (or other sugar substitute)
- 60g flaked coconut
- 1/2 cup almond meal
- 2 tbs coconut flour
- 1/4 cup ground flaxseed or flaxseed meal
- 1 cup raspberries
Method
- Preheat oven to 180oC/160oC. Line your muffin tin with grease proof cases.
- In a large mixing bowl mix together cinnamon, coconut flakes, coconut flour, almond flour, flaxseeds and sugar substitute.
- In another bowl, whisk together the wet ingredients; egg, egg whites and almond milk. Mix the wet into the dry, then add raspberries and fold through gently.
- Pour into a prepared muffin tin. Bake for approximately 15 minutes or until a skewer inserted comes out clean.
