Gluten Free Dairy Free Raspberry Chocolate Chip Muffins
Servings: 18
Ingredients
- 3 Cups Gluten Free Flour Blend Such as Namaste
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 Cup Sugar
- 1/2 Cup Coconut Oil melted
- 2 Large Eggs
- 1 Cup Coconut Milk
- 1 1/2 Cup Raspberries
- 1 Cup Chocolate Chips
- Turbinado Sugar
Instructions
- 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.3 Cups Gluten Free Flour Blend Such as Namaste, 4 teaspoons Baking Powder, 1/2 teaspoon Salt, 1/2 teaspoon Cinnamon
- In another bowl, whisk the sugar, oil, eggs and milk.1 Cup Sugar, 1/2 Cup Coconut Oil, 2 Large Eggs, 1 Cup Coconut Milk
- Fold the wet ingredients into the dry until almost combined and then fold in raspberries and chocolate chips.1 1/2 Cup Raspberries, 1 Cup Chocolate Chips
- Do not over mix he 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 on top.Turbinado Sugar
- Bake for 15-20 minutes.
Notes
muffins can be frozen for up to 3 months
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 76mg | Potassium: 214mg | Fiber: 4g | Sugar: 17g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg