Raspberry chocolate muffin

Ingredients

• 290 g Almond flour
• 50 g Cocoa powder, unsweetened
• 200 g Raspberries, fresh
• 50 ml Almond milk
• 4 tbsp Melted coconut oil
• 2 tsp Sea salt
• 2 tsp Baking soda

Method

1. Place rack in upper third of oven and preheat oven to 180°C. Line a 12-cup muffin tin with paper or foil liners.
2. Mash the raspberries with a fork, reserving 2 or 3 pieces to decorate each muffin.
3. In a medium bowl, stir together the almond flour, baking soda, cocoa powder, and salt.
4. In another bowl, whisk together the mashed raspberries, almond milk, and coconut oil.
5. Stir the wet ingredients into the dry then stir until combined.
6. Spoon the batter into the muffin tin, filling each cup almost to the top. Decorate the tops with raspberries, gently pushing them into the batter.
7. Bake until brown and a toothpick inserted into a muffin comes out clean, around 15-18 minutes. Allow to cool for 10 minutes in the pan, then transfer the muffins onto a wire rack to finish cooling.