Double chocolate raspberry muffins which are free of dairy, eggs, and refined sugar with a gluten-free alternative included. Made with only a few wholesome ingredients, these muffins are easy to make and very delicious!
Since the beginning of January, we’ve been eating clean—lots of green smoothies, salads for lunch, plant-based meals for dinner, and have drastically cut down on sweets. It’s been great! But, of course there’s a but, I have missed my chocolate! So I set out to make a dessert-like treat, that’s delicious enough to be a treat, but made with wholesome ingredients.
Boy, do these double chocolate raspberry muffins fit the bill! They’re made with oat and all-purpose/gluten free all-purpose flour, so they can easily be made gluten-free, and are also free of dairy, eggs, and refined sugar.
They’re everything you love about a cupcake, but in muffin form! The simple maple syrup/cocoa glaze, is totally optional, but gives that frosting-like touch to take it over the top! Enjoy!
Double Chocolate Raspberry Muffins
- Total Time: 18 mins
- Yield: 10-12 muffins 1x
Description
Double chocolate muffins with chunks of raspberries that are free of dairy, eggs, and refined sugar, with gf option included! Made with only a few wholesome ingredients, these muffins are easy to make and very delicious!
Ingredients
- 1.5 cup (142g) oat flour
* (use certified gluten-free, if needed)
- 3/4 cup (90g) unbleached all-purpose flour or gf 1-to-1 flour blend
- 1 cup (147g) coconut sugar
or brown sugar
- 1/2 cup (48g) unsweetened unsweetened cocoa powder
or cacao powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup (295 ml) almond milk or other milk of choice
- 1 flax egg – 1 tablespoon ground flaxseed
mixed with 3 tablespoons water
- 1/4 cup avocado oil, melted coconut oil
, or other oil of choice
- 1 teaspoon vanilla extract, optional
- 1/2 cup (3.5oz) chocolate chips
, plus more for sprinkling on top (use dairy-free, if needed)
- 6 ounces raspberries, (about 2–3 per muffin)
* (use certified gluten-free, if needed)
or brown sugar
or cacao powder
mixed with 3 tablespoons water
, or other oil of choice
, plus more for sprinkling on top (use dairy-free, if needed)Chocolate Sauce: (optional)
- 1/4 cup (60ml) maple syrup
- 2–3 tablespoons cocoa or cacao powder
- ½ teaspoon vanilla extract
- 1/2–1 teaspoon almond milk or water, only if needed to thin out the syrup
Instructions
- Preheat oven to 350ºF. Line muffin pan with 10 or 12 paper liners
and set aside.
- Make a flax egg by mixing together 1 tablespoon ground flaxseed with 3 tablespoons of water. Let sit for a few minutes until gelled together.
- In a large mixing bowl, combine oat flour, ap flour, coconut sugar, cocoa powder, baking powder/soda, and salt. Add milk, flax egg, oil and vanilla, mixing just until combined. Stir in chocolate chips.
- Fill muffin cups almost full and sprinkle extra chocolate chips, plus 2–3 raspberries on top of each muffin cup of batter.
- Place pan into the preheated oven and bake for 18–22 minutes, or just until muffins have risen and a toothpick inserted near the center comes out almost clean.
- Let muffins cool completely before handling. They are fragile when hot. Makes 10–12 muffins, depending on the size of your pan and how much you fill each liner.
and set aside.To Make Chocolate Sauce: (optional)
- Mix together maple syrup, cocoa powder, and vanilla. Add milk or water, if needed to thin. Drizzle onto muffins.
Notes
*Can make your own oat flour by finely grinding whole rolled oats in a coffee grinder or food processor
- Cook Time: 18 mins
- Category: Gluten Free, Vegan, Muffins
You may also enjoy these similar recipes:
Double Chocolate Zucchini Muffins
Chocolate-Raspberry Layer Cake
Vegan Chocolate Chip Muffins
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