Ingredients
- 1 ¼ cups almond flour
- ½ cup cocoa flour or cacao powder
- 2 eggs
- ½ cup non-dairy milk of choice
- ½ cup dairy-free chocolate chips
- ½ cup plant-based yogurt (I used Siggis Dairy Plant Based Vanilla Cinnamon)
- 1 ½ tsp baking powder
- 1 cup fresh raspberries
- 3 tbsp maple syrup or sub coconut sugar
- 1 tbsp coconut oil, melted
- pinch sea salt
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners or grease well.
- In a medium bowl, whisk together the eggs, non-dairy milk, yogurt, melted coconut oil, and maple syrup / coconut sugar.
- Whisk well until there are no clumps and the mixture is smooth.
- Then add the almond flour, cocoa / cacao powder, baking powder and sea salt, mixing together well so there are little to no clumps.
- Add raspberries to the batter and mash them with a spoon, then mix in the chocolate chips.
- Fill each muffin cavity about 3/4 way full.
- Sprinkle a few extra chocolate chips on top.
- Bake for 15-16 minutes or until a toothpick comes out clean.
- Enjoy!
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