These soft and delicious muffins are so quick and easy to make. The kids love them! Best served warm with a dollop of greek yoghurt.
150g almond meal
200g all-purpose flour
2 tsp baking powder
50g rolled oats
60g shredded coconut
390g Greek yoghurt
4 medium eggs
4 tbsp coconut oil, melted
4 tsp vanilla extract
350g blackberries, chopped
Preheat oven to 180ºC/350ºF/Gas 4. Grease a 12 hole muffin tray with butter or olive oil spray.
In a medium-sized bowl, mix together all the dry ingredients. In another bowl, add the Greek yoghurt, eggs, melted coconut oil and vanilla extract and whisk to combine.
Gently pour the wet mixture over the dry mixture and stir to combine (be careful not to over mix it).
Finally, stir through the chopped blackberries. Spoon mixture evenly into the 12 holes and bake for 25 minutes or until slightly toasted.
Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a serving platter or wire rack.
Calories 281 k/cal