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Raspberry Chocolate Chip Muffins (grain free) Recipe

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This recipe for Raspberry Chocolate Chip Muffins (grain free) is from Good Eats & Sweet Treats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups almond flour (store-bought or homemade)
2 whole eggs
1/4 cup coconut oil, softened (butter works, too)
1/4 cup honey
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup fresh raspberries (or thawed from frozen)
1/2 cup chocolate chips

12 muffin liners

Preheat oven to 350F and line a muffin tin with 12 paper liners.
Combine all the ingredients-- except for the raspberries and chocolate chips-- and mix well, until the batter is a uniform consistency.
Gently fold in the raspberries and chocolate chips, until they are spread throughout the batter.
Using a 1/4 cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking. The final muffins should be golden brown around the edges and firm in the center.
Allow to cool in the pan for 15 minutes, then remove to cool completely.




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