Dark chocolate raspberry muffins

What you will need:

Whisk together 1 1/2 cup of whole wheat flour, 1 1/2 teaspoon of baking powder and 1/4 tsp of salt

In a separate bowl add 1/2 cups of almond milk and 1 teaspoon of apple cider vinegar and stir together, this will serve as a, "buttermilk."

In a separate bowl combine 2 tablespoons of ground flax seed and 4 tablespoons of water and let sit for five minutes to thicken

Add to the flax mixture, 1 cup of coconut sugar, 1 teaspoon of vanilla, 1/2 cup of sunflower oil, and 1/2 cup of coconut yogurt whisk together for about 2 minutes.

Next, whisk in the dry mixture in fourths to the wet mixture, alternating with splashes of the "buttermilk," until you reach a creamy consistency. Stir in a cup of fresh raspberries, 1/4 cup of chia seeds, and a cup of dark (follow the link in the header to purchase) chocolate chips.

Use coconut oil to coat your muffin pan lightly to prevent sticking, or use muffin pan liners(I use reusable silicon liners)! Evenly distribute the muffin mixture into the pan and bake at 375 for 18-20 minutes. Serve alone, or with a dollop of coconut whipped cream!