Chocolate raspberry muffins

Chocolate raspberry muffins

Chocolate raspberry muffins

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3 room temperature eggs
1/3 cup coconut flour
1/4 cup coconut oil (must be liquid)
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cup xylitol
1/2 teaspoon baking powder (aluminium and gluten free)
1 teaspoon raw cacao powder
4 tablespoons water
1 cup frozen raspberries

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.

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