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Raspberry Almond Coconut Muffins

Raspberry Almond Coconut Muffins

Raspberry Almond Coconut Muffins

Dietary
Low Carb
Calories per serving
295
Servings
12
Ingredients

2 c almonds
1/2 c shredded unsweetened coconut
1 t baking powder
1/2 c coconut sugar
4 eggs
1 t vanilla bean paste
1/2 c coconut oil, melted
1/2 c fresh or frozen raspberries

Directions
  1. Preheat oven to 325 degrees 
  2. Line a 12 cup muffin tray with liners 
  3. Place almonds into a food processor and pulse until they are finely ground
  4. In a large bowl, mix together ground almonds, coconut sugar, coconut and baking powder
  5. In a separate bowl, whisk together the eggs, coconut oil and vanilla bean paste
  6. Pour the egg mixture into the bowl of almond mixture and stir until well combined
  7. Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly
  8. Bake for approximately 20 minutes or until golden on top
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