blackberry yoghurt breakfast muffins

Cook time : 35mins

Serves 12

Per serving : 281kCal / Carbs 22g / Protein 10g / Fat 17g

150g almond meal

200g all-purpose flour

2 tsp baking powder

50g rolled oats

60g shredded coconut

390g greek yoghurt

4 medium eggs

4 tbsp coconut oil (melted)

4 tsp vanilla extract

350g blackberries (chopped)

Preheat oven to 180ºC/350ºF/Gas 4. Grease a 12 hole muffin tray with butter or olive oil spray.
In a medium sized bowl, mix together all the dry ingredients.
In another bowl, add the Greek yoghurt, eggs, melted coconut oil and vanilla extract and whisk to combine.
Gently pour the wet mixture over the dry mixture and stir to combine (be careful not to over mix it).
Finally, stir through the chopped blackberries.
Spoon mixture evenly into the 12 holes and bake for 25 minutes or until slightly toasted.
Remove form the oven and let the muffins sit for 5-10 minutes before transferring to a serving platter or wire rack.