Flourless Raspberry Muffins

Serves 6

INGREDIENTS

  • 1 1/2 cups desiccated coconut
  • 1 1/2 cups coconut milk
  • 1/4 cup Perfect Sweet xylitol
  • 1/4 cup coconut oil
  • 2 eggs, whisked
  • 1 1/2 cups almond flour
  • 1 tsp gluten free baking powder
  • 1 cup frozen raspberries

METHOD

  1. Preheat oven to 180oC.  Grease a 6 muffin baking pan or line with muffin papers.
  2. Mix the coconut with the milk and let stand for 5 minutes.
  3. Fold in the xylitol, oil, whisked eggs, almond flour and baking powder.  Mix until well combined.
  4. Add the raspberries.
  5. Spoon mixture into the prepared muffin pan.
  6. Bake for 35 - 40 minutes until cooked.