Raspberry & Dark Chocolate Muffins

1. Preheat your oven to 180°C fan bake. Line an 8-hole Texas-sized muffin tin with paper liners (see tip). Set aside.
2. In a large bowl, mix the coconut sugar, milk, oil, coconut yoghurt, and vanilla together, until combined. Add the flour, cocoa powder, baking powder, baking soda and salt to the bowl. Using a spatula or wooden spoon, fold the mixture together into a smooth batter.
3. Add 1 ½ cups of the frozen raspberries, and roughly three quarters of the chopped chocolate. Fold into the batter, until evenly dispersed.
4. Divide the batter between the muffin liners. Top the batter with the remaining raspberries and chopped chocolate.
5. Bake on the lower-middle oven rack for 35-40 minutes, until a skewer inserted comes out mostly clean.
6. Set aside to cool in the tin for 15 minutes, before transferring to a wire rack to cool completely (use a knife to help lift the muffins out of the tin, as they will be soft when warm). Sprinkle over a pinch of flaky sea salt, if desired.
7. Store in an air-tight container for up to 2 days.

Tip - If you don’t have a Texas-sized muffin tin, you can use regular-sized muffin tins instead. This recipe will make 16 regular-sized muffins. Check for doneness at 20 minutes of bake time.