Raspberry Chocolate Muffins | vegan, easy, oil-free and (gluten-free)
Author: Author: Annelina Waller
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
  • 11/2 cups spelt flour or gluten-free flour blend (For more protein, replace ¼ of the flour with protein powder. I recommend the Vivo Life protein powder).
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (maple-) syrup
  • ½ cup applesauce
  • ½ cup sparkling water (or plant milk)
  • ½ cup chocolate chips
  • ½ cup raspberry jam or
  • Raspberry Chia Jam:
  • 150 g frozen or fresh raspberries
  • 30 ml (maple-) syrup
  • 1 ½ tbsp chia seeds
  • Optional
  • Toppings: raspberry jam and vegan cream cheese
Instructions
  1. Preheat your oven to 350 °F (180 °C) and prepare a muffin tin with liners or lightly grease it with non-stick spray.
  2. In a large mixing bowl, whisk together (gluten-free) flour, cocoa powder, baking powder, and salt until well combined.
  3. Mix the maple syrup, applesauce, sparkling water, or plant milk in another mixing bowl until smooth.
  4. Add the wet ingredients to the dry ingredients and stir until a batter forms.
  5. Fold in the vegan chocolate chips.
  6. Transfer about 2 tablespoons of the batter to each muffin tin.
  7. Place about 1 tablespoon of raspberry jam on top of each muffin tin.
  8. Layer another 2 tablespoons of the muffin batter on top of the jam.
  9. Bake on the middle rack for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  11. Optional
  12. Decorate with raspberry puree and vegan cream cheese.
  13. Enjoy!
Calories: 214,2 Fat: 5,5 Sugar: 21,4 Fiber: 5,6 Protein: 4,8
Recipe by Annelina Waller at https://annelinawaller.com/raspberry-chocolate-muffins/