Dark Chocolate and Raspberry Muffins

Dark Chocolate and Raspberry Muffins


300g plain wholegrain flour

200g ground almonds

2 tsp baking powder

1 tsp bicarbonate of soda

250ml oat milk

200ml maple syrup

4 tbsp melted coconut oil

100g frozen raspberries

100g 70% or darker chocolate chips

1 tsp vanilla essence



1. Pre-heat the oven to 180C

2. Place the flour, ground almonds, baking powder, bicarbonate of soda and vanilla essence into a bowl and mix well until there are no lumps

3. Pour in oat milk, maple syrup and melted coconut oil and mix well until a thick batter forms

4. Stir through the frozen raspberries and chocolate chips

5. Divide the mixture equally into muffin cases 

6. Bake for 25-30 minutes 

7. Leave to stand for 5-10 minutes until room temperature

8. Enjoy 



Back to blog