Chocolate Raspberry Muffins
These may be the new favorite muffins! The combination of chocolate and raspberry creates a feeling of dessert-like taste while you’re eating a super healthy, vegan muffin.
Ingredients:
combine 1 TBSP flax meal with 3 TBSP water and let sit for 3 minutes (instead of using 1 egg)
2 TBSP olive oil
1/2 cup pure maple syrup
2 tsp vanilla extract
3/4 cup almond milk
1/2 tsp white vinegar
1 1/2 cups of rolled oats
1/2 cup almond flour
1/3 cup coconut flour
1/2 cup unsweetened baking cocoa
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 cups of raspberries - if using frozen, thaw if possible or add 2-5 minutes to your cook time
1 cup chopped walnuts, or other nuts of your choice (optional)
Directions:
Preheat oven to 400 degrees.
Combine all wet ingredients together in a large measuring cup or bowl.
Combine all dry ingredients in separate bowl and mix well.
Add dry ingredients to wet and mix well.
Gently fold in raspberries (and walnuts if using).
Allow batter to sit for 5 - 10 minutes. (This allows the oats to expand and creates a nicer texture to the crown).
Insert paper liners into muffin pans or spray pans with olive oil. Spoon batter into liners. The batter makes 15-18 muffins depending on the amount of batter you put into the liners.
Bake 18 minutes or until muffins are slightly brown and somewhat firm to the touch. You may need to add a little bit of extra time if the raspberries were frozen.
Cool 5 minutes in the pan, then remove and cool further on a baking rack.
