Raspberry Chocolate Chip Muffins

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Raspberry Chocolate Chip Muffins

Yield: 10

Author: Leigh Carroll

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These fertility-friendly muffins are an absolute MUST for your Valentine's Day breakfast spread! Packed with delicious dark chocolate chips and slightly tart raspberries they are sure to satisfy your chocolate cravings this V-Day.

Ingredients

• 2 cups almond flour
• ½ cup tapioca flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 eggs
• ¼ cup avocado oil
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• ½ cup dark chocolate chips
• 1 (heaping) cup frozen or fresh raspberries

Instructions

1. Preheat your oven to 350 F and prepare a muffin tin by either greasing or lining it with muffin liners. Set aside
2. In a large bowl, whisk together your wet ingredients until smooth - eggs, avocado oil, maple syrup, and vanilla extract.
3. To the wet ingredients, add the almond flour, tapioca flour, baking powder, baking soda, and salt. Combine evenly with a spatula.
4. Add the dark chocolate chips and frozen raspberries. Gently fold until evenly distributed.
5. Scoop the muffin mix into the tin, filling each cup about 3/4 full. This recipe makes approximately 9-10 muffins.
6. Bake for 18-22 minutes, or until a toothpick is inserted and comes out mostly clean.
7. Allow the muffins to cool in the pan before removing to fully cool on a wire rack. Enjoy!

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