Gluten Free Choc Raspberry Muffins

Ingredients

Keep screen on

Method

1. Preheat the oven to 190°C fan-forced.
2. In a large bowl sift the coconut flour and almond meal and combine all the remaining dry ingredients, (cinnamon, baking powder, salt.)
3. In a medium bowl lightly beat the eggs then add the yoghurt, nut oil, brown rice syrup (or other sweetener) and vanilla extract.
4. Whisk together until all the wet ingredients are well combined and everything is incorporated.
5. Add the wet ingredients to the dry ingredients and slightly fold together (remember not to over stir the mixture, as it will make the muffins tough.
6. And not fluffy.)
7. Add the raspberries and dark chocolate (as many as you would like)
8. Spoon the mixture evenly into 12 muffins cases and top with extra dark chocolate and raspberries.
9. Bake in the preheated oven for 30 to 35 minutes until golden brown and a skewer comes out clean. If they need longer reduce the oven temperature to prevent over browning and cook for 5 to 10 minutes longer.