Double chocolate raspberry muffins

Because who doesn't love a double chocolate muffin that's also healthy?

INGREDIENTS:

• 1 cup raspberries

• 1 cup whole wheat flour

• 3/4 cup rolled oats

• 3 tbsp. ground flaxseed

• 3 tbsp. cocoa powder

• 2 tbsp. maple syrup

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 cup coconut oil, melted

• 1/2 cup unsweetened coconut yogurt

• 1/3 cup almond milk (or milk of choice)

• 2 eggs

• 1 tsp. cinnamon

• 1/2 cup dark chocolate chips

• Pinch of salt

INSTRUCTIONS:

1. Preheat oven to 350 F and grease muffin pan (I used silicone muffin tins)

2. In a bowl, mix together flour, oats, baking soda and powder, cinnamon, ground flax seed, cocoa, and salt.

3. In a separate bowl mix together eggs, coconut oil, coconut yogurt, and maple syrup. Pour liquid mixture into dry mixture and mix well. Note: the mixture will be a thick batter.

4. Using a spatula fold in raspberries and dark chocolate chips.

5. Bake for 23-25 minutes or until golden brown.

NOTES:

Option to use a different type of flour instead. Tested and worked well with spelt flour and almond flour (gluten free option).

Have a lovely Sunday all!

Cheers to happy and healthy eating.

Until next time,

Eat Right Feel Right - Angela XO