Gooey chocolate & raspberry muffins

It's Good Friday and I'm now officially on holiday for the next 12 days!!! The cafes are closed so I don't have to worry about anything at work for the next week and a half. I'm heading home to NZ to hang out with my family and friends which is going to be awesome - I can't wait.
I'm looking forward to having some time to recharge and refocus on what I want to achieve for the rest of this year. When there is so much going on it's easy to get caught up in the little things and lose sight of the bigger picture. So, remember to stop once in a while and revaluate where you are at, what you have achieved so far and where you want to go in the future. 
As it's a long weekend I thought I would share with you the recipe for these delicious, healthy muffins. These have become so popular at the cafe, I literally can't make enough everyday. They are sooo easy to make, they taste awesome and they are made of nutritious ingredients so you don't have to feel guilty enjoying them. Make a batch to share with the family over Easter. I hope you enjoy them as much as I do! 

Happy Baking. x


1/2 cup of coconut flour
1/2 cup coconut oil
1 mashed banana
6 eggs
1/4 tsp of baking powder
2 Tbsp of rice malt syrup or honey
1 tsp of vanilla essence

1 cup of frozen raspberries
50g of dark ( 70% + ) chocolate - broken into small pieces



Fill a 6 hole muffin tin with muffin cases and spray with non stick spray. Place the first 7 ingredients in a nutribullet or food processor. Blend until the mix is smooth. Pour into a bowl and fold through the raspberries and chocolate before dividing between the muffin cases. Bake for 30-40 minutes until the muffins are golden brown and middle feels firm when pressed lightly. Remove from the oven and serve while still hot. Or rewarm in the microwave briefly before serving. 

Serve with some beautiful grass fed butter and a pot of tea or coffee for the ultimate morning or afternoon tea!