Raspberry, dark chocolate & coconut gluten free muffins

These are my go to muffins!

Sometimes I swap out the raspberries for blueberries depending on what I am craving and what berries I have in my freezer. They are delicious freshly baked and cut in half with a nice lather of grass-fed butter.

Ingredients:

• 2 cups almond meal

• 1 cup desiccated coconut

• 1/2 cup coconut cream

• 3 tbsp maple syrup

• 3 eggs (pasture-raised preferrable)

• 1/2 tsp baking powder

• 1/2 tsp vanilla extract

• A pinch of good quality salt

• 1 cup organic frozen raspberries - thawed

• 1/2 cup 70% or above dark chocolate - roughly chopped up into small pieces

Method:

1. Preheat the oven to 175°C.

2. Add almond meal and coconut into a large mixing bowl and mix to combine.

3. Add the coconut cream and maple syrup, mix to combine.

4. Add the eggs and mix to combine,

5. Add the baking powder, vanilla extract and salt. Mix well

6. Gently stir in the thawed raspberries and dark chocolate.

7. Spoon the mixture evenly into muffins cups in your muffin tray - approximately 10 muffin cups.

8. Bake in the oven for 25-30 minutes.

9. Once out of the oven, sit the muffin tray for about 5 minutes before enjoying!