Chocolate Raspberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 5 tablespoons ghee (or butter, coconut oil)
  • ½ cup coconut sugar
  • 8 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup almond meal
  • ½ cup coconut flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ cup mini chocolate chips (I like dairy, soy, and gluten-free chip by Enjoy Life)
  • ⅔ cup fresh or frozen raspberries, chopped
Instructions
  1. Preheat the oven to 350 F. Line a 12-muffin tin with paper or silicon liners.
  2. In a large bowl, cream together the softened butter (or ghee, or coconut oil) with sugar using a whisk or a hand mixer.
  3. Add the first couple eggs one at a time, fully incorporating them before adding the next. Then mix in the rest of the eggs and vanilla.
  4. Add the almond meal, coconut flour, cocoa powder, and baking powder. Stir to thoroughly combine.
  5. Stir in the raspberries and chocolate chips.
  6. Evenly distribute the batter to the muffin tin. You will fill each cup almost to the top.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
Nutrition Information
Serving size: 1 muffin, Calories: 209, Fat: 13, Carbohydrates: 17, Protein: 8
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/chocolate-raspberry-muffins/