Double dark chocolate & berry brownie muffins - gluten- free antioxidant rich immune support

3 eggs whisked with 

200g coconut sugar or sugar or half-half

175g butter or coconut oil melted and mixed with 

80g cocoa powder

1 drip vanilla extract

1 tsp bicarb

200g almond flour

100g dark choc chips

100g frozen berries, i used blueberries & raspberries

50g dried mulberries (opt)

Mix altogether & spoon into a lined cake tin

Cook at 180*C for 20 minutes – you don’t want to cook till the skewer comes out clean!