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Tuesday, 21 February 2012

Coconut and Almond Berry Muffin

½ cup coconut flour
1 ½ cups almond flour (meal)
½ teaspoon of salt
½ teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of mixed spice
50 grams melted butter
½ cup coconut milk/cream
6 medium eggs
4 Tablespoons Agave nectar or honey
1 teaspoon lemon juice
¾ cup frozen berries

Preheat the oven to 180 degrees C.
Combine the dry ingredients in a medium bowl, mix well.
Add honey to melted butter for ease of combining, mix well. Then add coconut milk to butter mixture to help cool it, add eggs and lemon. Beat with a fork to combine.
Combine wet and dry ingredients and mix. Then add frozen berries and mix to combine only.
Place into lined muffin tins. Makes 12-18, I use a combination of small and medium muffin cups.
Bake for 15-20 minutes, depending on your oven.

Recipe created by Sara Evans, Nutrition Coach – Simple Tasty Nutrition © 2012

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