Chocolate-Raspberry Muffins
Prep Time
35 minutes, plus 30 minutes cool time
Number of Servings
9 muffins (serves 9)
Ingredients
  • [q:1/4] cup coconut flour
  • [q:1/4] cup unsweetened cocoa powder
  • [q:1/4] tsp salt
  • [q:1/2] tsp baking soda
  • 4 large eggs
  • [q:1/4] cup oil, plus additional for greasing pan
  • [q:1/2] cup honey
  • 1 tsp vanilla extract
  • [q: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 [q: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 [q: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, [nutrition:1] Vitamin B2 (riboflavin), E, Phosphorus