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
- 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
- Preheat your oven to 350 °F (180 °C) and prepare a muffin tin with liners or lightly grease it with non-stick spray.
- In a large mixing bowl, whisk together (gluten-free) flour, cocoa powder, baking powder, and salt until well combined.
- Mix the maple syrup, applesauce, sparkling water, or plant milk in another mixing bowl until smooth.
- Add the wet ingredients to the dry ingredients and stir until a batter forms.
- Fold in the vegan chocolate chips.
- Transfer about 2 tablespoons of the batter to each muffin tin.
- Place about 1 tablespoon of raspberry jam on top of each muffin tin.
- Layer another 2 tablespoons of the muffin batter on top of the jam.
- Bake on the middle rack for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Optional
- Decorate with raspberry puree and vegan cream cheese.
- 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/
3.5.3251