Raspberry Chocolate Almond Flour Muffins
Ingredients
The batter
-
1¾
cups
blanched almond flour
-
4
large
eggs
-
¼
cup
coconut oil, melted
-
½
cup
maple syrup
-
1
teaspoon
vanilla extract
-
1
tablespoon
arrowroot starch
-
1
teaspoon
baking powder
-
½
teaspoon
sea salt
The mix-ins
-
1
cup
fresh raspberries
-
½
cup
chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin cups.
- In a large bowl, combine the almond flour, eggs, coconut oil, maple syrup, vanilla, arrowroot, baking powder, and salt, stirring until smooth.
- Fold in the chocolate chips and optionally the raspberries.
- Using a ¼ cup measure, drop the batter into the muffin liners and add raspberries if not mixed in.
- Bake for 20 to 25 minutes until the tops are golden and the centers feel firm.
- Let the muffins cool completely before serving.
Nutrition Facts (estimated)
Servings
12
Calories
235
Total fat
16g
Total carbohydrates
20g
Total protein
6g
Sodium
124mg
Cholesterol
56mg
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