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.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10.6 oz plain flour
- 7 oz ground almonds
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 8.4 fl oz almond milk
- 7 fl oz maple syrup
- 4 tablespoons melted coconut oil
- 3.5 oz frozen raspberries
- 3.5 oz 70% cocoa dark chocolate chips
- 1 teaspoon vanilla powder
Instructions
- 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.
- 3
Pour in the almond milk, maple syrup and melted coconut oil. Mix well until a thick batter forms.
- 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.