Raspberry Coconut muffins with sneaky hidden Zucchini
  • 3 Organic eggs
  • 3/4cup Fresh or frozen organic raspberriesPlus more to place on top of each muffin
  • 1/2Lge Organic Zucchini
  • 2Tbsp Coconut ButterOptional
  • 3Tbsp Coconut oil
  • 1/2 Small LemonPeeled and deseeded
  • 1/2tsp Ceylon Cinnamon
  • 1/2 tsp GF baking powder
  • 1/4cup Coconut flour
  • 6drops Stevia liquidOr you can use honey or rice malt syrup if you prefer
  1. Preheat oven to 180 degrees Celsius. Grease a silicon muffin tray with coconut oil.
  2. Place all ingredients except coconut flour into a quality blender and blitz on high until smooth.
  3. Add in coconut flour while blender is going and stop as soon as flour has mixed through.
  4. Divide evenly into muffin trays and place a single raspberry on top of each muffin.
  5. Place in over for approx 30 minutes – or until lightly golden.
  6. Leave to cool and eat!