Crack the eggs separating whites from yolks. Measure quinoa seeds. Grind until there is a flour like texture of it. Mix baking powder with quinoa flour. Put egg whites into a mixing bowl. Beat it until soft peaks form. Keep beating whilst we mix yolks (optionally agave or honey) with the egg whites. Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Add the vanilla too andu00a0 mix until it's incorporated well. Pour mixture into muffin baking tray. We can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier. Throw raspberries on top of each muffins. More raspberries we use the better it tastes. Raspberries give muffins a great flavor and it's a nice decoration too. u00a0Pop the almost ready low carb muffins in the preheated oven and bake for 20 minutes in 356�F / 180�C Serve them for dessert or as a teatime snack.