These were a bit of an experiment using a recipe I found for raspberry chocolate chip muffins from the Freckled Italian. I had some white chocolate chips sitting around and figured I would use them up, but there weren't enough to fully fill the recipe requirements, so I topped off with semi-sweet chocolate chips. Hence the muffins came out looking swirled, AND incredibly delicious.
Ingredients:
Makes six jumbo muffins
(would have made 12 regular sized).
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6 eggs
4 tablespoons coconut oil (melted)
1 cup coconut flour
1/2 cup honey
1/2 cup coconut milk
1/2 teaspoon baking powder
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A 6 ounce container of fresh raspberries, washed and chopped (I used frozen, and they were perfect)
1/2 cup of Chocolate Chips (1/4 cup white chocolate; 1/4 cup semi-sweet)
1. Preheat your oven to 350 degrees.
2. Melt the coconut oil in a bowl and add flour first, then eggs, and then all other ingredients.
3. Mix the batter together and spoon into greased muffin tins (grease those pans... they will stick. Next time I make these, I am lining the bottom of the pans with parchment rounds).
4. Bake for 35 minutes for Jumbos, 25 minutes for regular sized muffin tin.
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