Raspberry & Dark Chocolate Muffins
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 300g plain flour
- 200g ground almonds
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 8.4 fl oz almond milk
- 200 ml maple syrup
- 4 tablespoons melted coconut oil
- 3.5 oz frozen raspberries
- 3.5 oz 70% cocoa dark chocolate chips
- 1 teaspoon vanilla powder
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Preparation
Step 1
Preheat the oven to 180C (355F), fan setting. Line a 12 hole muffin tray with muffin cases.
Step 2
Place the flour, ground almonds, baking powder, bicarb and vanilla powder into a large bowl and mix well until there are no lumps.
Step 3
Pour in the almond milk, maple syrup and melted coconut oil. Mix well until a thick batter forms.
Step 4
Once thick and smooth, stir through the raspberries and chocolate chips.
Step 5
Divide the mixture equally between the 12 muffin cases and bake for 25-30 minutes until golden, risen and cooked through. If a knife inserted into the middle does not come out clean, place back in the oven for 5-10 more minutes.
Step 6
Once cooked, remove from the oven and leave to cool to room temperature.
Step 7
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