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–+ servings

Chocolate Chunk Raspberry Almond Muffins

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Servings 10 muffins

Ingredients
  

  • 1½ cups almond flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup almond butter
  • ¼ cup real maple syrup
  • 1 tsp vanilla extract
  • 2 eggs
  • ¼ cup melted coconut oil
  • ½ cup chocolate chunks (I used Enjoy Life dairy-free)
  • 2/3 cup raspberries

Instructions
 

  • Preheat the oven to 350 degrees. 
  • In a large mixing bowl, add the almond flour, baking soda, baking powder and whisk to combine.
  • Add the almond butter, maple syrup, vanilla, eggs and coconut oil. Whisk again until evenly combined. Add the chocolate chunks and raspberries and gently fold them into the batter with a spatula or wooden spoon. Be careful to not completely break up the raspberries, you want to leave some chunks.
  • Spray a muffin tin with cooking spray, and spoon the batter into the tin, filling each one about 3/4 full.
  • Bake for 15-18 minutes, until the tops are golden brown. 
  • Let them cool for 5 minutes in the muffin tin, and then run a butter knife along the outside to help loosen them. Then let them finish cooling on a wire rack.
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