Chocolate Almond Raspberry White Bean Muffins

1. Heat oven to 375°F and spray a regular muffin tin with cooking spray or line with muffin liners.
2. In a food processor or blender, combine beans, milk and coconut oil. Process until smooth. Add eggs and almond extract. Process for 30 seconds or until the beans are well blended.
3. In a large bowl, combine the remaining ingredients except for the almonds and raspberries. Add the wet ingredients and stir well.
4. Toss fresh raspberries with a pinch of flour until they’re evenly coated. Fold in raspberries and almonds, being careful not to overmix.
5. Spoon evenly into 12 muffins cups. Bake 20 minutes or until toothpick inserted in the center comes out clean.

Note: For bread: Spoon batter into a greased loaf pan and cook at 350°F for approximately 45-50 minutes until done in center.