Dark Chocolate Raspberry Banana Muffins

The perfect treat to make for your loved ones, friends, or when you're craving something wholesome with a touch of sweetness.

THE INGREDIENTS:

For the Wet:

• 3 ripe bananas, mashed

• 3 eggs

• 1/3 cup maple syrup

• 1/3 cup oil, I coconut oil but you can use any neutral oil

• 1 tsp vanilla extract

For the Dry:

• 1 Cup Almond Flour (100g)

• 3/4 Cup Flour of Choice (120g)

• 1 tsp Cinnamon

• 2 tsp Baking Powder For the add ins:

• 1/2 Cup Dark Chocolate Mini Chips

• 1 1/4 Cups Raspberries, fresh or frozen

THE METHOD:

1. Preheat oven to 325F. Line a 12 muffin pan with parchment liners. Set aside.

2. In a medium bowl, Mash the bananas. Whisk together all the wet ingredients. Set aside.

3. In another medium bowl, whisk together all the dry ingredients until well incorporated.

4. Add the dry ingredients to the wet ingredients and mix just until well combined.

5. Gently fold in the dark chocolate chips.

6. Fill each muffin cup 1/3 full. Add 1/2 the raspberries on top of each muffin. Repeat with remaining batter and raspberries.

7. Bake in oven for 25 to 30 minutes or until cooked through.

Makes 12 Muffins.

Calories: 258. Carbs: 30.2g. Fat: 15.1g. Protein: 6g

Store in the fridge for up to five days. {If they last that long!)

Enjoy! xx