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Raspberry, Almond, Coconut Muffins

Recipe by Natvia

Easy to make and wonderfully soft, these raspberry and almond muffins are a perfect tea-time and they’re diabetic-friendly!

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  • Serves: 12
  • Prep: 15 minutes
  • Baking: 20 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 25 g Coconut flour (1/4 cup)
  • 2 teaspoons Baking powder
  • 200 g Almond meal (2 cups)
  • 50 g Natvia (1/4 cup)
  • 1 Finely grated rind orange or lemon
  • 3 Large eggs
  • 60 mls Almond milk (1/4 cup)
  • 125 g Unsalted butter, melted
  • 125 g Raspberries, fresh or frozen

METHOD

  1. Preheat oven to 180C (160C fan forced) Grease 12 holes of an 80ml (1/3 cup) capacity muffin pan.
  2. Sift the coconut flour and baking powder into a large bowl. Add the almond meal, Natvia and rind. Stir to combine.
  3. Whisk the eggs and almond milk together in a jug. Add the egg mixture and butter to the dry ingredients and stir until just combined.
  4. Divide the mixture between the prepared muffin holes. Top with raspberries. Bake for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside for 5 minutes, to cool, before transferring to a wire rack to cool completely.

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