3 Cups gluten free flour blend such as Namaste
4 Teaspoons baking powder
½ Teaspoon salt
½ Teaspoon cinnamon
1 Cup sugar
½ Cup coconut oil, melted
2 Large eggs
1 Cup coconut milk
1½ Cup raspberries
1 cup Chocolate chips
Heat the oven to 375 and line a muffin tin with cupcake liners or spray with nonstick spray.
In a bowl whisk the flour, baking powder, salt and cinnamon.
In another bowl, whisk the sugar, oil, eggs and milk.
Fold the wet ingredients into the dry until almost combined and then fold in raspberries and chocolate chips. Do not over mix he batter, it should just barely be combined with no flour remaining and be very thick.
Fill each muffin cup with two scoops of dough so it's piled high as they don't rise much on their own. Sprinkle turbinado sugar on top.