Sunday, January 13, 2013

Raspberry Jam Muffins (sugar free, high fiber, gluten free)

Raspberry Jam Muffins (sugar free, high fiber, gluten free)

Macros: Cals 69, Carbs 7, Fat 2, Protein 5, Sugar 2, Fiber 3 


  • 1 Cup and 2 TBSP Coconut Flour
  • 6 Large Eggs
  • 250 g Plain 0% Greek Yogurt
  • 400-500 g frozen Raspberries
  • 2 envelopes of unflavoured Gelatine (can use agar)
  • Sweetener (I use Truvia or Stevia)
  • 2 TBS Sugar Free Vanilla syrup

  • Mix the eggs, coconut flour, yoghurt, sweetener (I used 3 tablespoons) and vanilla syrup together.
  • After putting cupcake liners in cupcake tin, spray Cupcake liners with cooking spray
  • Put the mixture in cupcake tins (20 servings - fill each cupcake tin ½)
  • Bake the mixture in the oven for 20-25 minutes at 400°F
  • Let cupcakes cool down
  • In a medium pot, heat up the raspberries and discard of some of the excess liquid.
  • Add the gelatine and sweetener (I used 2-3 tablespoons) and bring to boil
  • Let sit cool down - until it's about room temperature
  • Fill the remaining cupcakes with the raspberry mixture
  • Let cool down
  • You can put it in the fridge or freezer if you are impatient

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