I made this recipe up last night on a whim and it worked out pretty well. My daughter mowed them down. Usually if there are berries on a muffin, that is all she will eat, but she managed to eat the whole thing.
The mix I used was for very mini muffins so if you’re wanting larger muffins, just double the mix.
I use Changing Habits Coconut Oil and their True Ceylon Cinnamon is the most amazing cinnamon I have ever tasted!
These are great to pack in school lunches or just munch on the run.
| Servings |
|
Ingredients
- 3 Organic eggs
- 3/4 cup Fresh or frozen organic raspberries Plus more to place on top of each muffin
- 1/2 Lge Organic Zucchini
- 2 Tbsp Coconut Butter Optional
- 3 Tbsp Coconut oil
- 1/2 Small Lemon Peeled and deseeded
- 1/2 tsp Ceylon Cinnamon
- 1/2 tsp GF baking powder
- 1/4 cup Coconut flour
- 6 drops Stevia liquid Or you can use honey or rice malt syrup if you prefer
Ingredients
|
|
Instructions
- Preheat oven to 180 degrees Celsius. Grease a silicon muffin tray with coconut oil.
- Place all ingredients except coconut flour into a quality blender and blitz on high until smooth.
- Add in coconut flour while blender is going and stop as soon as flour has mixed through.
- Divide evenly into muffin trays and place a single raspberry on top of each muffin.
- Place in over for approx 30 minutes - or until lightly golden.
- Leave to cool and eat!
Share this Recipe
