Makes approx 18 mini muffins
Ingredients –
- 3 eggs
- 2 teaspoons of vanilla extract (or 10-12 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )
- 2 tablespoons maple syrup (or honey)
- 1 Tablespoon of coconut oil, melted and cooled
- 1 Tablespoon of warm water
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1/4 cup of raspberries, fresh or frozen – roughly chopped
- 1 Tablespoon of dark chocolate (or cacao nibs) finely chopped
Method –
1 – Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.
2 – Place eggs, vanilla, maple syrup, coconut oil and water into a medium size bowl and whisk until well combined.
3 – Add your coconut flour, baking powder, baking soda and salt and stir to combine. The batter will be very thick, go with it 😉
4 – Add 3/4 of your raspberries and 3/4 of your chopped chocolate and stir to combine.
5 – Spoon the batter into your prepared muffin tray then sprinkle a little of your remaining raspberries and chopped chocolate over each mini muffin.
6 – Bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.
7 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack. Note – this will be an extremely difficult task. You have been warned.
