Servings: 12
Calories: 286kcal
Ingredients
- 2 cups whole almonds
- 1/2 cup desiccated coconut
- 1 tsp baking powder
- 1/2 cup coconut sugar
- 4 eggs
- 1 tsp vanilla bean paste
- 1/2 cup extra virgin coconut oil melted
- 1/2 cup raspberries fresh or frozen
Instructions
- 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, desiccated coconut & baking powder
- In a separate bowl, whisk together the eggs, coconut oil & 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
Nutrition
Calories: 286kcal | Carbohydrates: 13g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 36mg | Potassium: 249mg | Fiber: 4g | Sugar: 6g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
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