Perfect for those who like to eat breakfast on the go, or perfect to take to work or school for a midday snack.
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 25 mins
½ C (125 ml) coconut flour
½ C (125 ml) almond flour
3 Tbsp (45 ml) desiccated coconut
½ tsp (2.5 ml) fine salt
1 tsp (5 ml) baking powder
1 tsp (5 ml) sweetener
6 eggs, whisked
100 g butter, melted
½ C (125 ml) full cream yoghurt
2 tsp (10 ml) vanilla extract
zest of 1 lemon
1 C (250 ml) mixed berries, chopped
Preheat the oven to 180 °C
Line a muffin tray with 9 cupcake holders.
Stir all of the ingredients together. Scoop the batter into the holders.
Bake for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Cool for 5 minutes in the muffin tray and then transfer to a cooling rack to cool completely.
Cooks Tip: Use an ice cream scoop to measure out exact amounts of batter to add to the muffin tray. This way the muffins will be consistent in size and will cook evenly.