Chocolate Raspberry Muffins
Author: Alicia Shaw
Serves: 12 muffins
- 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
- Preheat the oven to 350 F. Line a 12-muffin tin with paper or silicon liners.
- In a large bowl, cream together the softened butter (or ghee, or coconut oil) with sugar using a whisk or a hand mixer.
- 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.
- Add the almond meal, coconut flour, cocoa powder, and baking powder. Stir to thoroughly combine.
- Stir in the raspberries and chocolate chips.
- Evenly distribute the batter to the muffin tin. You will fill each cup almost to the top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
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/
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