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