Grain Free Chocolate Chip Raspberry Muffins

I’m hosting Easter brunch this year and thought I’d get a head start on cooking. These muffins are so delicious. I just got a review from one of my guys…BEST muffin he’s ever had. I took this recipe from Detoxinista and used butter instead of coconut oil, and really dark chocolate chips. Feel free to use coconut oil if you’d prefer.

Note: I made a double batch, and using the 1/4 cup I only filled about 18 cups, not 24.

Ingredients:

• 2 cups almond flour  

• 2 whole eggs

• 1/4 cup butter

• 1/4 cup honey

• 1 tablespoon vanilla extract 

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon baking soda 

• 1/4 teaspoon sea salt 

• 1 cup fresh raspberries (or thawed from frozen)

• 1/2 cup chocolate chips (I use 70% dark chocolate)

• 12 muffin liners

Instructions

1. Preheat oven to 350F and line a muffin tin with 12 paper liners.

2. Combine all the ingredients ( except for the raspberries and chocolate chips) and mix until the batter is a uniform in consistency.

3. Gently fold in the raspberries and chocolate chips.

4. Using a 1/4 cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking. Muffins should be golden brown around the edges and firm in the center.

5. Allow to cool in the pan for 15 minutes, then remove to cool completely.