Try our dark chocolate raspberry cupcakes with whole fruit preserves filling to celebrate your special occasions in a healthy robust way!
Preheat oven to 350 degrees. Line muffin tin with muffin liners, or lightly coat silicon muffin tin compartments with coconut oil.
In a large bowl, whisk together almond flour, arrowroot, cocoa powder, baking soda and salt. In a separate bowl, whisk together eggs, coconut oil, raspberry preserves and vanilla. Stir wet ingredients into dry and mix until well blended.
Divide batter between muffin cups and bake for 20 to 22 minutes, until mixture is set and a knife inserted into the center of a muffin comes out clean. Remove from oven and let cool for 5 minutes.
To serve, turn muffin tin over (run a butter knife around edges of each cup if you're using a silicon muffin pan). Serve immediately, or store in the refrigerator in an air-tight container.
Almonds, high in healthy monounsaturated fats, stand in for grains in this decadent dessert.
Antioxidant-rich raspberry preserves take the place of sugar, and add extra nutrition and fiber.