Raspberry Choc Chunk Muesli Muffins

Serves 8

Time 35 minutes

Ingredients

¼ cup light extra virgin olive oil or melted butter

3 tbsp honey or coconut sugar

3 eggs

2 tsp baking powder

¼ tsp bicarbonate soda

1½ cups (150g) almond meal

1 cup (130g) toasted muesli

80g dark chocolate, cut into chunks

150g frozen or fresh raspberries

Method

Heat oven to 170°C and line 8 x ½ cup muffin tin with paper liners. Whisk together olive oil, honey and eggs in a bowl.

Add baking powder, bicarbonate soda and almond meal and whisk again. Fold through the muesli, dark chocolate and most of the raspberries (reserving a handful to pop into the top).

Scoop the mixture into the muffin cases. Finish with a raspberry popped into to the top.

Bake for 30 minutes or until lightly golden on top.