Chocolate-Raspberry Muffins

a chocolate muffin with a raspberry on top
This content originally appeared on 
tasteforlife.com

Prep Time

35 minutes, plus 30 minutes cool time

Yield

9 muffins (serves 9)

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.

Nutrition Info

162 Calories, 4 g Protein, 20 g Carbohydrates, 3 g Fiber, 9 g Total fat (2 g sat), 133 mg Sodium, ★ Vitamin B2 (riboflavin), E, Phosphorus