GLUTEN FREE CHOC RASPBERRY MUFFINS
RECIPE BY @NUTORIOUS_
WHAT'S IN IT:
2 cups Almond Meal
1 cup Coconut flour
2 teaspoons cinnamon
3 teaspoons baking powder
¾ teaspoon salt
¾ cup Greek yoghurt
¾ cup nut oil (I prefer macadamia or hazelnut oil)
½ cup brown rice malt syrup (you can use other natural sweeteners like honey or
maple syrup but these will contain fructose and vary in sweetness)
1.5 teaspoons vanilla essence
3 large eggs
1 1/2 cup raspberries (frozen or fresh)
1 cup dark choc chip
PUTTING IT ALL TOGETHER:
Preheat the oven to 190 degrees Celsius.
In a large bowl sift the coconut flour and almond meal and combine all the remaining dry ingredients, (cinnamon, baking powder, salt.)
In a medium bowl lightly beat the eggs then add the yoghurt, nut oil, brown rice syrup (or other sweetener) and vanilla essence.
Whisk together until all the wet ingredients are well combined and everything is incorporated.
Add the wet ingredients to the dry ingredients and slightly fold together (remember not to over stir the mixture, as it will make the muffins tough
and not fluffy.)
Add the raspberries and dark chocolate (as many as you would like)
Spoon the mixture evenly into 12 muffins cases and top with extra dark chocolate and raspberries.
Bake in the preheated oven for 30 to 35 mins until golden brown and a skewer comes out clean. If they need longer reduce the oven temperature to prevent over browning and cook for 5 to 10 mins longer.