10 Paleo Muffin Recipes- Sugar Free Gluten Free by Belinda Gibbons

Author:Belinda Gibbons
Language: eng
Format: epub
Publisher: Pronoun

THREE RASPBERRY CHOCOLATE CHIP GRAIN FREE MUFFINS:

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Ingredients:

Almond Flour - 2 cups

Eggs – 2

Coconut Oil - ¼ cup melted

Honey - ¼ cup

Vanilla Extract - 1 tablespoon

Apple Cider Vinegar - 1 teaspoon

Baking Soda - ½ teaspoon

Sea Salt - ¼ teaspoon

Fresh Raspberries – 1 cup

Chocolate Chips sugar-free- ½ -1 cup of double chocolate chips

Instructions:

Preheat oven to 350°F with the rack in the middle position. Grease a muffin tin or line with muffin liners.

Combine all the ingredients– except for the raspberries and chocolate chips– and mix well, until the batter is lightly mixed. 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. Check by inserting a toothpick into the muffin until it comes out clean. The final muffins should be golden brown around the edges and firm in the center. Allow to cool in the pan for 5 minutes, then remove to cool completely. Store in an airtight container once cold.

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