Nutritious cupcakes. Need I say more?
1/4 cup coconut oil (melted)
1 cup fresh or defrosted raspberries
1/4 cup honey
1 cup almond meal
4 free range eggs
1/2 teaspoon baking soda
1/2 cup raw cacao powder or good quality cocoa powder
silvered almonds to decorate
Preheat oven to 160 C
In a food processor, whizz all the ingredients together for 1-2 minutes or until smooth.
Pour batter into a lined or greased muffin tray then top with silvered almonds.
Bake for 20 minutes or until the fork comes out clean.
Let cool before nom-nom-nom