PREP TIME: 10 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins
COURSE: Dessert, Snack, Treat
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.