Makes 12
Prep time: 15 minutes
Baking time: 40 minutes
Per Serve
290 Calories
46g Carbohydrate
9g Fat
10g Protein
Ingredients
1/2 cup coconut yoghurt
1 cup coconut drinking milk
1/4 cup coconut oil, melted
3 eggs
3/4 cup coconut sugar
1 Tbsp maple syrup
1 cup gluten free self-raising flour
1 cup buckwheat flour
2 Tbsp coconut flour
1/2 cup cacao powder
2 cups frozen raspberries
Optional: 1/4 C hazelnuts, to decorate
Method
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Preheat oven to 180 degrees Celsius fan forced.
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Whisk together all wet ingredients and the coconut sugar in a large mixing bowl.
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Stir together the flours, protein and cacao powder in a medium mixing bowl.
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Add the wet ingredients into the dry today and mix until well combined.
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Fold through the frozen raspberries.
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Spoon into 12 muffin cases and sprinkle with hazelnuts.
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Bake for about 40 minutes, or until when inserted, a skewer comes out dry.
