Guilt-Free, Grain-Free Chocolate Raspberry Muffins Recipe
Recipe Description:
It doesn't matter if you eat grain-free by choice or necessity -- but I guarantee this recipe will make you reach for your coconut flour. You won't find a chocolate cupcake anywhere that tastes even remotely as moist and flavorful as this one. Watch your grain-free AND wheat-loving friends inhale these treats. The best part? It's power-packed with nourishing protein and fiber: the healthiness of a muffin with the taste factor of a cupcake. Bet you can't eat just one...
Recipe
Instructions:
In a large bowl, whisk ingredients together -- EXCEPT the raspberries.
Fill muffin tins with batter.
Gently poke 3 raspberries into each muffin tin.
Bake 325* for 20 minutes.
These taste delicious stored in the fridge or eaten straight from the freezer.
To make mini muffin size, poke only one raspberry into each and bake ~12 minutes.
These freeze wonderfully and still retain their moistness.
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