I honestly don’t even know where to begin with these. I haven’t baked in awhile and I absolutely love it, so I thought these sounded easy and yummy. My expectations were not high at all, but oh. my. gosh. I think this is my best recipe I’ve ever created (other than the carrot cake cupcakes I also just made. I am on a ROLL today!). These muffins are moist, but crunchy on the outside. The warm raspberries literally explode in your mouth. And then there is the decadent dark chocolate. Like, dayyyum. I’ve been eating them alllllll day. They taste like they are 600 calories each, loaded with sugar, butter, margarine, caramel, and whatever other high-sugar/high-fat ingredient you can think of. But they’re NOT. Almond flour, applesauce, coconut sugar… you could have these babies for breakfast. Which is exactly what I plan on doing.
So for Valentine’s Day tomorrow, skip the boxes of low-quality chocolate and make these instead. You will NOT regret it, trust me!!
- 2 cups almond flour
- 2 whole eggs
- ¼ cup unsweetened applesauce
- ¼ cup coconut sugar
- 1 tablespoon vanilla extract (I use alcohol-free)
- 1 teaspoon apple cider vinegar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup fresh raspberries
- ½ cup chocolate chips
- 12 muffin liners
- Preheat oven to 350F and line a muffin tin with 12 paper liners.
- In a large bowl, combine egg, applesauce, coconut sugar, ACV, and vanilla extract. Mix well.
- In a medium bowl, combine almond flour, baking soda, and salt. Sift well.
- Add the dry ingredients to wet and blend with a hand mixer until thoroughly mixed.
- Gentle fold in raspberries and chocolate chips.
- Using a ¼ cup to measure, drop batter into muffin liners and bake for 20 minutes at 350F.
- Allow them to cool and then stuff your face with them!!!
- If you don't have any muffin liners, get some. If you're in a pinch, grease your muffin tin with some grass-fed butter or olive oil, but they tend to stick regardless. Liners are the easiest solution!