These are so good and so moist and made even better because they have no processed sugar. I have made these several times and they are delicious every single time. There is nothing like the combination of raspberries and chocolate - YUM!
Dark Chocolate Raspberry Muffins
adapted from Easy Flourless Muffins, Bars and Cookies by Amanda Drozdz
1 c. almond flour
1/2 c. unsweetened cocoa powder
2 T. ground golden flaxseed
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 eggs, large
1/4 c. (72 g) unsweetened applesauce
1/4 c. almond butter (I like the Bare brand with no additives)
6 T. raw honey
1 T. vanilla extract (if you have Mexican vanilla, it enhances the flavor of the chocolate)
1 c. raspberries, fresh if you have them, but frozen works as well
1/2 c. dark chocolate chips or dark chocolate, chopped
Preheat the oven to 350 and line a muffin pan with parchment liners. Set aside.
Mix the almond flour, cocoa powder, ground flaxseed, baking powder, baking soda and salt in a blender and pulse a few times until all of the ingredients are mixed well.
Pour this mixture into a medium bowl and add all of the remaining ingredients except the chocolate and raspberries. Blend with a hand mixer on medium speed for about 39 seconds or until creamy and smooth. Scrape the bowl with a rubber spatula to be sure all of the ingredients are well blended.
Fold in the raspberries and chopped chocolate or chocolate chips just until mixed. Using an ice cream scoop, fill the lined muffin cups with one scoop of batter. They should be about 3/4 full each.
Bake for 24-26 minutes or until a toothpick inserted in the center comes clean. Let the muffins cook in the pan for 10 minutes, and the place on a wire rack to finish cooling completely.
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