Ingredients
- Rice flour — 150 g
- Coconut flour — 100 g
- Sugar substitute
- Coconut Chips — 30 g
- BlackBerry — 100 g
- Coconut Oil — 40 g
- Greek Yogurt — 100 ml
Method
- Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit).
- In a bowl, mix all ingredients except berries. Mix well.
- Fill a muffin tin with paper liners or butter each muffin tin. Fill each muffin tin halfway with batter.
- Place one berry in the center of each muffin pan.
- Cover each berry with the remaining batter, filling the cupcake liners about 3/4 full.
- Bake the cupcakes in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the cupcake pan for a few minutes before transferring to a wire rack to cool completely.
- Serve muffins warm or at room temperature.
- Enjoy delicious fruit and berry muffins!
Calories & macros
- Energy
- 336 kcal in 199 grams
- Protein
- 9.3
- Fat
- 10.6
- Carbohydrate
- 47
