1Preheat oven to 180° C.
2Line the muffin tray with muffin cups.
3Mix flaxseed, desiccated coconut, almond flour, baking powder and salt together.
4In another bowl cream together eggs, butter, xylitol, milk and olive oil.
5Add the wet ingredients to the dry ingredients and mix well to make a batter.
6Scoop the batter into the muffin cups and bake for 18 Minutes until muffins are soft and spongy.