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Wife Mama Foodie

Making Healthy Taste Good

January 13, 2018

Double Chocolate Raspberry Muffins

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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! 

Double Chocolate Raspberry Muffins | Vegan and refined sugar free with gluten free option 
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. 

Double Chocolate Raspberry Muffins | Vegan and refined sugar free with gluten free optionDouble Chocolate Raspberry Muffins | Vegan and refined sugar free with gluten free optionDouble Chocolate Raspberry Muffins | Vegan and refined sugar free with gluten free option
Double Chocolate Raspberry Muffins | Vegan and refined sugar free with gluten free option
Double Chocolate Raspberry Muffins | Vegan and refined sugar free with gluten free option
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!

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Double Chocolate Raspberry Muffins


  • Author: Joscelyn Abreu
  • Total Time: 18 mins
  • Yield: 10-12 muffins 1x
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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

Scale
  • 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)

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

  1. Preheat oven to 350ºF. Line muffin pan with 10 or 12 paper liners and set aside.
  2. 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.
  3. 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.
  4. Fill muffin cups almost full and sprinkle extra chocolate chips, plus 2–3 raspberries on top of each muffin cup of batter.
  5. 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.
  6. 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.

To Make Chocolate Sauce: (optional)

  1. 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

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Filed Under: All Recipes Tagged With: Chocolate, Chocolate Chip, Coconut Sugar, Dairy Free, dark chocolate, Egg Free, eggless, food photography, food styling, Gluten Free, Healthy, Muffins, no eggs, Oat, oat flour, Raspberry, Refined Sugar Free, Snack, snacks, Vegan, Vegetarian

Previous Post: « 5-Minute Paleo Granola
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Reader Interactions

Comments

  1. Gipsy_J says

    May 4, 2019 at 12:26 pm

    Can i sub the flax egg with a normal egg? They look amazing!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 4, 2019 at 12:30 pm

      Yes, a regular egg will work! I hope you enjoy them! 🙂

      Reply
  2. Cheryl says

    February 4, 2018 at 7:53 pm

    How 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!

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 4, 2018 at 7:57 pm

      Hi Cheryl, there isn’t any vinegar! Updating the instructions now! Enjoy!

      Reply
  3. Cheryl Aryeh says

    February 4, 2018 at 5:57 pm

    Hello in the directions it mentions mixing milk with vinegar but I didnt see vinegar in the ingredients

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 4, 2018 at 7:56 pm

      Hi 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!

      Reply
  4. puja says

    January 16, 2018 at 11:30 am

    Mmmm…my mouth is watering…
    Nice photography!!! Pinning 🙂

    Reply
  5. Abhinav Singh says

    January 15, 2018 at 1:44 am

    Wow. I [refer almond flour because it is low in carbohydrates and also gluten free.

    Reply
  6. Emily says

    January 14, 2018 at 3:12 pm

    My kids will love these! I can’t wait to try them!

    Reply
  7. Nisha / @rainbowplantlife says

    January 14, 2018 at 1:26 pm

    Oh 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!

    Reply
  8. Laura | Tutti Dolci says

    January 13, 2018 at 11:53 pm

    Bring on the double chocolate – these muffins are perfection! 🙂

    Reply
  9. Ray Ruzzo says

    January 13, 2018 at 9:46 pm

    I’m practically drooling just looking at the photos. It’s way too late at night to be eating! Darn!

    Reply
  10. Emily Fata, www.EmulatingEmily.com says

    January 13, 2018 at 2:37 pm

    Ooohhhhhh 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. 🙂

    Reply
  11. Marcela says

    January 13, 2018 at 2:17 pm

    What 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 😀

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 13, 2018 at 10:32 pm

      Thank you Marcela!

      Reply
  12. Natalie says

    January 13, 2018 at 10:14 am

    Looks sooooo good!!! ♥♥♥

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 13, 2018 at 10:32 pm

      Thanks Natalie. Have a great night!

      Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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