Ingredients

2 large eggs
1/4 cup vegetable oil (or other neutral oil)
1 cup milk of choice (I used almond milk here, but I also love my cashew milk)

2 cups white rice flour
1/4-1/2 cup coconut sugar (depending on your sweet tooth)
1 tbsp baking powder
1/2 tsp salt

1 cup fresh raspberries, slightly broken up and loosely packed
1/2 cup chocolate chips or chunks (I use dark or semi-sweet from EnjoyLife)

Method

1. Preheat oven to 425°F.
2. In a large mixing bowl, whisk eggs until they slightly increase in volume and become slightly more pale in colour. Whisk in oil and milk of choice.
3. Add in rice flour, sugar, baking powder, and salt. Mix until just combined.
4. Fold raspberries and dark chocolate into the muffin batter.
5. Grease 12 muffin cups with a cooking spray or excess oil. Evenly distribute batter into 12 cups.
6. Bake for 15-20 minutes until golden on top and a toothpick comes out clean.

Notes:

1. I love having these muffins warmed up and with a bit of salted butter.
2. I only use 1/4 cup of sugar myself because there is already sweetness from the chocolate and raspberries. I also typically have these for breakfast or an afternoon snack so I don’t want them to be too sweet. If I am making these more for a dessert occasion, then I will add the extra sugar.