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Raspberry Yoghurt Breakfast Muffins
Ingredients
  • ¾ cup(s) almond meal
  • ¾ cup(s) wholemeal (or gluten free) flour
  • 1 teaspoon(s) baking powder (or gluten free baking powder)
  • ⅓ cup(s) rolled oats (or quinoa flakes)
  • ⅓ cup(s) coconut flakes
  • ¾ cup(s) Greek yoghurt
  • 2 free range egg(s)
  • 2 tablespoon(s) coconut oil (extra virgin) melted
  • 2 teaspoon(s) vanilla extract
  • 1 cup(s) raspberries (fresh or frozen)
  • 2 tablespoon(s) almonds (raw and unsalted) roughly chopped
  •  
  • Ingredients for serving
  • ¼ cup(s) Greek yoghurt
  • One muffin is one serve. Store muffins in an airtight container in the fridge.
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