1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil, grass fed butter or olive oil for nut free)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour
2 teaspoons gluten free baking powder
1/2 cup (80 g / 3 oz) fresh or frozen raspberries
60 g (2 oz) organic dark chocolate 85% – chopped
Preheat your oven to 160 C / 320 F.
Mix the eggs, vanilla bean and honey for 10 minutes until light and creamy.
Pour in the macadamia nut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Fold in raspberry and dark chocolate.
Divide your purely delicious mixture into small muffin cups. You should get approximately 10 small muffins or 6 large.
Bake for 35 – 40 minutes or until cooked through.
Cool for at least 30 minutes before eating.
Decorate with extra melted chocolate and raspberries on top if you like.