Ingredients

The following ingredients have 4 Servings
  • 2 large eggs (room temperature)
  • 1 1/4 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsweetened coconut milk (or milk of choice)
  • 2 tbsp maple syrup
  • 1/2 cup coconut yogurt (for Paleo or Greek yogurt)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp almond extract
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup raspberries
  • 2 tbsp dark chocolate chips

Instruction

  • Preheat oven to 350 F. Prepare a muffin tin with muffin liners or cooking spray.
  • In a standing mixer or using a hand mixer, combine eggs, oil, yogurt, almond extract, salt, maple syrup and almond milk until eggs are broken down.
  • In a separate smaller bowl, sift together the almond flour, cocoa powder and baking powder until well dispersed.
  • Slowly add the dry ingredients to the wet ingredients until fully incorporated into a sticky, thick batter.
  • Then fold in the raspberries, breaking them down so they disperse throughout the batter.
  • Transfer the batter to prepared muffin pan by diving evenly among 12 muffin cavities.
  • Bake for 15 minutes until set and a toothpick can be inserted through the center clean.
  • Remove from the oven and transfer to a wire baking rack to cool.
  • Place 3-4 dark chocolate chips on each muffin top pressing them a bit into the top. As the muffins cool, they will stick to them creating a frosting like top. You can also add the chocolate chips to each muffin prior to baking.