Dessertsdeliciouslyella
Raspberry & Dark Chocolate Muffins
These raspberry and dark chocolate muffins are the perfect weekend bake. The muffins are big and fluffy, with the frozen raspberries bursting with delicious flavour and the dark chocolate chips complementing them perfectly. If you don't have dark chocolate chips, you can use raisins or more frozen raspberries.
👥 12 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●knife
📝 Preparation Steps
1
Preheat the oven to 180C (355F), fan setting. Line a 12 hole muffin tray with muffin cases.
2
Place the flour, ground almonds, baking powder, bicarb and vanilla powder into a large bowl and mix well until there are no lumps.
ground almonds7 ozbaking powder2 teaspoonsvanilla powder1 teaspoon
3
Pour in the almond milk, maple syrup and melted coconut oil. Mix well until a thick batter forms.
melted coconut oil4 tablespoons
4
Once thick and smooth, stir through the raspberries and chocolate chips.
5
Divide the mixture equally between the 12 muffin cases and bake for ⏱️ 25-30 minutes until golden, risen and cooked through. If a knife inserted into the middle does not come out clean, place back in the oven for 5-10 more minutes.
6
Once cooked, remove from the oven and leave to cool to room temperature.
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