Ingredients

The following ingredients have 16 Servings
  • 3 Cups gluten free flour blend such as Namaste
  • 4 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1 Cup sugar
  • 1/2 Cup coconut oil (melted)
  • 2 large eggs
  • 1 Cup coconut milk
  • 1 1/2 Cup raspberries
  • 1 cup chocolate chips
  • turbinado sugar

Instruction

  • Heat the oven to 375 and line a muffin tin with cupcake liners or spray with nonstick spray.
  • In a bowl whisk the flour, baking powder, salt and cinnamon.
  • In another bowl, whisk the sugar, oil, eggs and milk.
  • Fold the wet ingredients into the dry until almost combined and then fold in raspberries and chocolate chips.
  • Do not over mix he batter, it should just barely be combined with no flour remaining and be very thick.
  • Fill each muffin cup with two scoops of dough so it's piled high as they don't rise much on their own.
  • Sprinkle turbinado sugar on top.
  • Bake for 15-20 minutes.