Gluten-free Raspberry Chocolate Chip Muffins
Well, if you are reading this, you did not let the "gluten free" stop you. Trust me... I tasted them before I fed them to my co-workers also to make sure that they did not taste like cardboard and I was pleasantly surprised! With fresh raspberries, coconut milk, coconut oil, and chocolate (DUH!)... how can you go wrong?
Serving: 7-9 muffins
Ingredients:
1 1/2 Cups gluten free flour (I used Red Mill's gluten free flour.)
2Teaspoons baking powder
1/4 Teaspoon salt
1/4 Teaspoon cinnamon
1/2 Cup sugar
1/4 Cup coconut oil, melted
1 Large egg
1/2 Cup coconut milk
3/4 Cup raspberries
1/2 cup Chocolate chips
Turbinado sugar or brown sugar
Directions:
Heat the oven to 375 and line a muffin tin with cupcake liners or spray with nonstick spray.
In a bowl whisk the flour, baking powder, salt and cinnamon.
In another bowl, whisk the sugar, oil, eggs and milk.
Fold the wet ingredients into the dry until almost combined and then fold in raspberries and chocolate chips. (Do not overmix the batter, it should just barely be combined with no flour remaining and be very thick.)
Fill each muffin cup with two scoops of dough so it's piled high as they don't rise much on their own.
Sprinkle turbinado sugar or brown sugar on top.
Bake for 15-20 minutes.
Chris' rating: 4.5/5. Chris was hesitant about them being gluten free (just like me), but he was a fan!