Low Carb Raspberry and Apple Muffin

Ingredients

1 1/2  cups ground almond (or almond meal from the shop)
1/2 Cup desiccated coconut
1/2 cup protein powder (I a used a cheap vanilla that was about 22grams of protein)
2 tsp baking powder
1 tsp ground cinnamon
1 cup chopped dried apple
1 peeled, grated apple
3 eggs (or you can use 6 egg whites)
2 tsp vanilla essence
1/2 cup skim milk
2 tbs maple syrup
1 cup frozen raspberries

TO MAKE

1. Preheat oven to 180

2. In a bowl, combine the almond mill, coconut, baking powder, cinnamon, dried apple and protein powder. Add the eggs, vanilla, milk and maple syrup then mix well. Fold in the raspberries last. Spoon the mixture into muffin cups and bake for 35-40 minutes until cooked through and golden. When cooked they should spring back when touched.

3. Cool completely and enjoy!

TIP: I found the mix to be very stiff and not very runny at all but they came out well which is all that matters and they taste pretty good as well.
You can also use frozen blueberries if you wanted to as well or strawberries.

I think that I make about 16 or 18.