Chocolate-Raspberry Muffins
- 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
- Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
- In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
- 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.
- Scoop approximately 1⁄4 cup of batter into each greased muffin cup.
- Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 1⁄2 hour.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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