Double chocolate muffins with chunks of raspberries that 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!
- 1.5 cup (142g) oat flour
* (use certified gluten-free, if needed)
- ¾ cup (90g) unbleached all-purpose flour or gf 1-to-1 flour blend
- 1 cup (147g) coconut sugar
- ½ cup (48g) unsweetened unsweetened cocoa powder
or cacao powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cup (295 ml) almond milk or other milk of choice
- 1 flax egg (1 tablespoon ground flaxseed
mixed with 3 tablespoons water)
- ¼ cup avocado oil, melted coconut oil
, or other oil of choice
- 1 teaspoon vanilla extract, optional
- ½ 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 cacao powder
mixed with 3 tablespoons water)
, or other oil of choice
, plus more for sprinkling on top (use dairy-free, if needed)- ¼ cup (60ml) maple syrup
- 2–3 tablespoons cocoa or cacao powder
- ½ teaspoon vanilla extract
- ½–1 teaspoon almond milk or water, only if needed to thin out the syrup
- 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.- Mix together maple syrup, cocoa powder, and vanilla. Add milk or water, if needed to thin. Drizzle onto muffins.
You may also enjoy these similar recipes:
Double Chocolate Zucchini Muffins
Chocolate-Raspberry Layer Cake
Raspberry French Toast Cups
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Gipsy_J says
May 4, 2019 at 12:26 pmCan i sub the flax egg with a normal egg? They look amazing!
Joscelyn | Wife Mama Foodie says
May 4, 2019 at 12:30 pmYes, a regular egg will work! I hope you enjoy them! 🙂
Cheryl says
February 4, 2018 at 7:53 pmHow much vinegar do you add to the milk to sour it? It doesn’t say. Thank you
Can’t wait to try, it looks delish!
Joscelyn | Wife Mama Foodie says
February 4, 2018 at 7:57 pmHi Cheryl, there isn’t any vinegar! Updating the instructions now! Enjoy!
Cheryl Aryeh says
February 4, 2018 at 5:57 pmHello in the directions it mentions mixing milk with vinegar but I didnt see vinegar in the ingredients
Joscelyn | Wife Mama Foodie says
February 4, 2018 at 7:56 pmHi Cheryl, I’m sorry there is no vinegar in the recipe. I had previously used vinegar as a leavening ingredient, but I ended up changing it to use baking powder instead since it’s easier. I just forgot to remove it from the instructions! I’ll update the recipe now!
puja says
January 16, 2018 at 11:30 amMmmm…my mouth is watering…
Nice photography!!! Pinning 🙂
Abhinav Singh says
January 15, 2018 at 1:44 amWow. I [refer almond flour because it is low in carbohydrates and also gluten free.
Emily says
January 14, 2018 at 3:12 pmMy kids will love these! I can’t wait to try them!
Nisha / @rainbowplantlife says
January 14, 2018 at 1:26 pmOh I how adore these muffins so much! I love that they’re healthy but look so decadent! I need to try baking with oat flour more often. The photography and styling is brilliant, Joscelyn!
Laura | Tutti Dolci says
January 13, 2018 at 11:53 pmBring on the double chocolate – these muffins are perfection! 🙂
Ray Ruzzo says
January 13, 2018 at 9:46 pmI’m practically drooling just looking at the photos. It’s way too late at night to be eating! Darn!
Emily Fata, www.EmulatingEmily.com says
January 13, 2018 at 2:37 pmOoohhhhhh myyyy gooooosh. These looks absolutely to DIE for! I can’t wait to make them. I’m going to send the recipe to my grandmother and come visit her this week so we can make them together. 🙂
Marcela says
January 13, 2018 at 2:17 pmWhat a combinatio! I have saved the recipe I need to try it out. I got hungry as soon as I have seen the picture. Love how detail you have written the recipe 😀
Joscelyn | Wife Mama Foodie says
January 13, 2018 at 10:32 pmThank you Marcela!
Natalie says
January 13, 2018 at 10:14 amLooks sooooo good!!! ♥♥♥
Joscelyn | Wife Mama Foodie says
January 13, 2018 at 10:32 pmThanks Natalie. Have a great night!