Pear and Raspberry Muffins

Ingredients

  • 2 cups almond meal
  • 2 teaspoons baking powder
  • 3 teaspoons Natvia
  • 1 tablespoon psyllium 
  • 2 eggs
  • 1 pear, cored and chopped
  • 1 cup raspberries
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream
  • 3 tablespoons natural, unsweetened yoghurt
  • 3 scoops French Vanilla Wheyless

Method

  • Preheat oven to 175 degrees celcius
  • Mix almond meal, baking powder, Natvia and psyllium together in a bowl.
  • Blend eggs, pear, vanilla extract, cream, yoghurt and Wheyless together in a separate bowl until an even consistency and colour is achieved
  • Pour liquid into the dry ingredients and mix together thoroughly, stirring with a fork will do.
  • Fold raspberries through the mixture
  • Distribute mixture evenly into a greased muffin tray or muffin moulds
  • Bake for 16 mins or until muffins are golden brown.

Nutritional Information

Per Serving (recipe serves 9)

974.4kJ
Energy
(232.0Cal)
10.7g
Protein
16.1g
Fat
13.8
Carbs
5.0g
Fibre