Ingredients
- 250g Asiago frozen fruit
- 200g shredded coconuts
- 200ml milk
- 120g almond flour
- 100g light brown sugar
- 80g gluten-free rolled oats
- 4 large eggs
- 2tsp baking powder
- 1.5tsp vanilla essence
- Zest from one lime
- Pinch of salt
Directions
- Pre-heat the oven to 180°C.
- Toast the shredded coconut in a large skillet. Stir until golden brown.
- In a bowl, mix together the dry ingredients.
- In another bowl, mix together wet ingredients and mix with the dry mixture.
- Fold in the berries.
- Fill a silicone muffin tray with the batter.
- Bake around golden brown, which should take around 20-25 minutes.
Original Recipe by OMGFoodMalta.