Low-Carb Raspberry & Coconut Muffins (G) or (Bt)

Preheat oven to 180°C.

Combine almond meal, cinnamon and baking powder in a large bowl.

Add the eggs, oil and rice malt syrup and mix thoroughly.

Carefully fold in the berries and coconut. If the mixture is very thick, add ½ 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.

Energy 970.95kj Calories 231.88cal Protein 6.40g Fibre 4.95g Fat 20.12g Saturated Fat 7.67g Carbs 4.57g Sugar