Ingredientsraspberry chocolate muffins

  • 1 1/2 cup gluten free flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • pinch of salt
  • 6 eggs
  • 1 cup almond milk
  • 8 tbsp coconut oil
  • 8 tbsp sweetener (rice malt syrup, honey, natvia, maple syrup or agave syrup)
  • 1 tsp vanilla essence
  • 1 cup sugar free dark chocolate chopped
  • 1 cup raspberries

Directions

  1. Preheat oven to 175 deg & fill muffin tin with patty papers
  2. In a large bowl, mix dry ingredients
  3. In a medium bowl, whisk wet ingredients until combined
  4. Add wet ingredients to dry ingredients and whisk until a batter is formed *
  5. Fold through chopped chocolate & raspberries
  6. Spoon into muffin tins
  7. Cook in oven for approx 20 minutes or until a knife comes out clean
  8. Best enjoyed warmed

* If the batter is too thin, add more flour. It should be a thick batter.