Gluten-Free Raspberry Chocolate Chip Muffins

Everybody loves muffins so you can't go wrong with this recipe!

Ingredients

• 200 grams almond flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup mini gluten-free chocolate chips
• 3 eggs
• 1/4 cup honey
• 2 tablespoons ghee, melted
• 1 tablespoon fresh lemon juice
• 3/4 cup fresh raspberries

Instructions

1. Preheat oven to 325 degrees and grease or line muffin tin.
2. Combine dry ingredients and chocolate chips in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients. Gently fold in raspberries.
3. Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
4. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Yield: 8-9 muffins