1 1/2 cup fresh raspberries
2 1/2 cups almond flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
1/2 cup water
1/4 cup raw honey
2 tablespoons coconut oil
1/3 cup semi-sweet chocolate chips
1-Preheat oven to 350°F and line a muffin tin with 12 muffin liners.
2-In a bowl mix all the dry ingredients.
3-In a seperate bowl mix all the wet ingredients.
4-Pour the wet ingredients into the dry ingredients and mix well.
5-Add the raspberries and chocolate chips, blend gently.
6-Fill each muffin cup with the batter.
7-Bake for about 15-20 minutes, until golden brown around the edges.
8-Let the muffins cool before removing them from the pan.