Chocolate Raspberry Muffins!

Start the day with these sweet and tart crowd-pleasers.

Prep Time: 35 minutes + 30 minutes cool time
Yield: 9 muffins

Ingredients

  • 1⁄4 cup coconut flour

  • 1⁄4 cup unsweetened cocoa powder

  • 1⁄4 tsp salt

  • 1⁄2 tsp baking soda

  • 4 large eggs

  • 1⁄4 cup oil, plus additional for greasing pan

  • 1⁄2 cup honey

  • 1 tsp vanilla extract

  • 1⁄2 cup fresh or frozen raspberries

Directions

  1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.

  2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.

  3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.

  4. Scoop approximately 1⁄4 cup of batter into each greased muffin cup.

  5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 1⁄2 hour.


This article originally appeared on TasteForLife.com.

Lindsey Price