Gut-friendly chewy, moist chocolate chip raspberry muffins with almond flour, tigernut flour, and a boost of prebiotic fiber.
PREHEAT oven to 350 degrees F and line a 12-cup muffin pan with paper muffin liners. Put a few drops of olive oil onto a paper towel and wipe the inside of each paper liner lightly to grease.
WHISK together the tiger nut flour, almond flour, Prebiothrive, 1/4 cup chocolate chips, baking powder, and sea salt in a large bowl. In a separate medium bowl, whisk together the milk, sweetener, eggs, vanilla, and orange zest. Slowly pour in the melted coconut oil, whisking constantly. Fold the liquid into the flour mixture until just combined.
PLACE a heaping tablespoon of batter into each muffin liner. Divide any additional batter evenly among the muffin cups, but don't overfill. Take a single raspberry and push into the center of each muffin. Sprinkle remaining chocolate chips evenly on top.
BAKE in the center of the oven 20-25 minutes until an inserted toothpick comes out clean. When pan is cool enough to touch, transfer muffins to a wire cooling rack to cool completely. Store in an airtight container at room temp for up to 2 days (they start to taste dry after that). Freeze in freezer-safe bags or containers up to 2 months.