Chocolate Chip Raspberry Zucchini Muffins

Preheat oven to 350ºF.

In a bowl, combine coconut flour, baking powder, cinnamon and salt.

In another bowl, combine eggs, milk, maple syrup, almond extract, vanilla extract and zucchini. Add dry ingredients to the wet ingredients and stir until combined. Stir in the dark chocolate chunks to the batter.

Pour batter evenly into a 12-cup muffin pan. Place 2 raspberries on each muffin top, slightly pressing them into the batter.

Bake the muffins for 25–30 minutes. Check the muffins at 25 minutes by inserting a toothpick. Bake for another 3–5 minutes if needed.