Delicious Low Carb Raspberry and Macadamia Muffins are the perfect healthy snack or treat. Full of healthy fats and without any added sugar. They taste divine!
Mix all dry ingredients together in a medium bowl including the macadamias, ensuring it is well combined and the baking powder is well blended.
Melt the butter and mix with the other wet ingredients. Stir into the dry ingredients until well incorporated. Fold raspberries gently through the batter.
Spoon the mixture into a prepared muffin tray. You can also poke about 4 raspberries into each muffin once spooned into the tray. This will prevent staining and ensure even distribution of the muffins. Smooth the top of the muffins off with a knife.
Bake for between 18-22 minutes or until the the centre of the muffins is cooked. Take care not to overcook them.
Variations
Omit macadamia nuts if you wish (at your own risk as they taste so good.) Almonds can be used in their place.
Add 1/4 cup desiccated coconut for coconut raspberry muffins.
Increase amount of sweetener, omit sweetener or use alternate sweetener.
Notes
Handy hint- make 'yogurt water' with 2-4 tablespoons of Greek yogurt dissolved in water as a great substitute for almond milk. Use it to replace a liquid such as almond milk, in equal amounts, as specified in a recipe. Increase amount of protein powder to increase protein levels. Use a plain protein powder if you prefer but you may want to add some sweetener.Eat muffins fresh within 2-3 days or freeze for convenience and defrost as you need. Microwave them to defrost for approximately 20 seconds, straight out of the freezer, and they are delicious.