After spending a week at home with chicken pox, these gluten free muffins were just what the Dr. ordered. They taste just like a cherry ripe bar! They are so delicious and easy to make. I’m sure your friends/family and work colleagues won’t even know they are gluten free.
6 organic / free range eggs
1 tablespoon vanilla extract (not vanilla essence)
2 tablespoons organic maple syrup
1/4 cup (60 ml / 2 fl oz) cold pressed coconut oil*
1/2 cup ( 70 g / 2 1/2 oz) coconut flour*
2 teaspoons gluten free baking powder
1/2 cup (80 g / 3 oz) fresh or frozen raspberries
60 g (2 oz) organic dark chocolate 75% – chopped (Green & Black organic dark chocolate)
Preheat your oven to 160 C / 320 F.
Mix the eggs, vanilla and maple syrup for 10 minutes until light and creamy.
Pour in the coconut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Fold in raspberry and dark chocolate.
Divide your purely delicious mixture into small muffin cups. You should get approximately 10 small muffins or 6 large.
Bake for 35 – 40 minutes or until cooked through.
Cool for at least 30 minutes before eating (if you can resist waiting that long, I can honestly say I couldn’t wait that long to try them)
Decorate with extra melted chocolate and raspberries on top if you like.
These delicious muffins will keep covered in the fridge for up to 4 days.
You can get coconut flour from most good health food stores or see below
recipe adapted from choc raspberry muffins
*Click on the following link to locate and purchase Coconut Oil and Coconut Flour Coconut Oil and other coconut products