- Yield: 8-9
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Serving: Serves 8 - 10
Raspberry Chocolate Chip Paleo Muffins
Ingredients
- Almond Flour - 2 cups
- Baking Soda - 1/2 tsp.
- Salt - 1/8 tsp.
- Gluten free chocolate chips - 1/4 cup
- Eggs - 3
- Honey - 1/4 cup
- Ghee - 2 tbsps. melted
- Lemon Juice - 1 tbsp.
- BC Raspberries, fresh - 3/4 cup
Instructions
- Preheat oven to 325 degrees and grease or line muffin tins.
- Combine dry ingredients and chocolate chips in a large bowl. Combine wet ingredients in medium bowl. Stir we ingredients into dry ingredients. Gently fold in raspberries.
- Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
- Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack.
These muffins are wonderful warm right out of the oven. I love how the melted chocolate chips contrast with the raspberries. Courtesy of cook eat paleo
It is important to use fresh raspberries in this recipe – frozen raspberries will make the batter too wet. I fold the fresh raspberries into the batter very lightly just before baking to keep them as whole as possible.
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