Raspberry & Macadamia Muffins

RASPBERRY & MACADAMIA MUFFINS

MAKES: 10

INGREDIENTS

6 eggs

2 cups almond meal

1 cup fine coconut

2 tbl buckwheat flour

1 tsp vanilla

2 tbl honey

2 tbl coconut oil, melted

2 tsp baking powder

2 cups frozen raspberries

½ cup of crushed macadamias  

1 tsp cinnamon

Chia seeds (for garnish)

METHOD

Preheat oven to 180°C and line muffin tins with muffin papers.

Mix the eggs, vanilla and honey in a bowl with a whisk until light and creamy.

Pour in the coconut oil with the eggs and mix again. 

Add the almond meal, coconut, buckwheat flour and baking powder and mix with a spoon until combined. 

Fold in the raspberries, macadamias and cinnamon. 

Divide the mixture into small muffin cups. Decorate with a sprinkle of chia seeds.

Bake for 25-30 minutes until cooked through.