Chocolate raspberry muffins
Heat oven to 180 degrees and rub muffin tin with coconut oil. Whisk together eggs then pour in coconut oil, add salt and vanilla. In another bowl, sift together coconut flour, baking powder, raw cacao and xylitol. Mix wet and dry ingredients together and then whisk in water one tablespoon at a time. The coconut flour makes this quite a thick batter so it won’t end up runny. Mix in berries then spoon into tin. Bake for about 18 – 20 minutes.