Makes 12

3/4 c almond meal
1/3 c coconut flour
1/2 tsp salt
2 tsp baking powder
1/2 c xylitol, or coconut sugar
1 lemon, zest and juice
1 tsp vanilla extract
2 eggs
3/4 c goats yoghurt, or full fat greek yoghurt
1/4 c olive oil
1 c raspberries (frozen work well)


  1. Pre-heat the oven to 160ºC (320ºF) and prepare a muffin tray. NOTE: Its important to use muffin liners for this recipe as these muffins tend to be very soft and will be difficult to remove from the tin.
  2. In a medium bowl sift together the almond meal, coconut flour, salt, baking powder and xylitol.
  3. Add the yoghurt, eggs, zest and juice of a lemon, vanilla and olive oil. Mix together until well combined.
  4. Spoon the mixture into 12 muffin liners and then push the raspberries into the top of the muffin mixture.
  5. Bake for 25-30 minutes, until the tops are slightly golden and the mixture in the middle is firm.