Double Chocolate Raspberry Coconut Fudge Muffins

All natural, secretly healthy, decadent, rich, double chocolate muffins that are studded with choc chips, have a delicate, sweet coconut crunch, and are simply bursting with juicy raspberries!

Serves: 24

Serves: 24decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 175C (350F) and prepare your mini muffin tray with paper cases or lightly grease and set aside.
  2. In a medium size bowl whisk together eggs, vanilla, maple syrup and coconut oil until well combined.
  3. Add cacao, coconut flour, baking powder, baking soda, cinnamon, espresso and salt into your vanilla egg mix and whisk until just combine.
  4. Add chocolate chips along with your chopped raspberries and coconut and stir until just combined.
  5. Spoon batter into your prepared muffin tray
  6. Bake for 8-10 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre.
  7. Allow to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:10 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:17
    Fat:1 g
    Carbohydrates:1 g
    Protein:0 g
    Calculated per serving.

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