Grain-free chocolate raspberry muffin recipe

These grain-free chocolate raspberry muffins are a real hit in our family. Everyone loves their chocolatey molten deliciousness.

I try not to eat them too often these days, as they're not sugar-free, but I do make them for the girls sometimes and freeze them to pull out for nutrition-filled special treats.

Thank you to www.coconutoilshop.co.nz for providing coconut oil and coconut flour for my test kitchen.

Ingredients

• 1/2c honey
• 1/2c granulated sugar (I do a mixture of dextrose and unrefined sugar-cane sugar to reduce fructose and increase natural minerals)
• 1/2c extra virgin coconut oil
• 1/2c cocoa
• 1/2c coconut flour
• 1/4c hazelnut or almond flour
• 1t salt
• 1/2t baking soda
• 6 eggs
• 1t vanilla essence
• 1c fresh or frozen raspberries 

Method

1. Preheat oven to 160°C / 325°F.
2. Melt honey, sugar and coconut oil together on a low heat.
3. Mix cocoa, coconut flour, hazelnut flour, salt, baking soda, eggs and vanilla essence together in a large bowl and stir through the melted honey, sugar and coconut oil. Mix well to combine.
4. Line a 12-cup muffin tin with cupcake patties (I prefer silicone) and fill the muffin tin with batter. 
5. Sprinkle each muffin with a few raspberries.
6. Bake at 160°C / 325°F for 18-20 minutes. (The shorter time will give you a molten core, whereas the longer time will give you a more solid muffin.)

These muffins are beautiful fresh, refrigerated or straight from the freezer. They make great lunchbox fillers.

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