Raspberry Chocolate Muffins
Delicious hormone-friendly vegan muffins with raspberries, and chocolate chips – quick, easy, oil-free, and optionally gluten-free.
I love these healthy raspberry chocolate muffins. Even without milk, eggs, and butter, they are a pleasure. These little cakes taste great any time of day: in the morning, at noon, in the evening, or for a leisurely afternoon coffee with friends. The fruity chocolate muffins are sure to go down well with your guests. They are a healthy treat for any occasion.
If you have already tried out some of my recipes, you know that I prefer to use natural sweeteners. These muffins were sweetened with maple syrup and applesauce. Furthermore, we have a sweet raspberry jam.
Raspberries – the superfood!
In addition to their sweet taste, raspberries contain many antioxidants like vitamin C. These protect, for example, your cells from free radicals, strengthen your defenses, and are necessary for healthy collagen formation. The latter is essential for the normal function of your bones, blood vessels, cartilage, skin, and teeth. Moreover, raspberries stimulate your digestion, as they have a high content of fiber. They are among the healthiest fruits that exist on earth. That’s why you should mix them in the muffins and distort them like this. 😊 They also taste great with yogurt, cereal, or as a spread for bread, pancakes, waffles, or muffins. (Link to your other recipes here).
Now let’s get down to making the little cakes. First, I preheat the oven to 350 °F (180 °C) and put muffin tins in a muffin tray. Alternatively, you can grease the baking tin a little with non-stick spray. Then I whisk spelt flour, cocoa powder, baking powder, and salt in a large mixing bowl until everything is well mixed.
In another bowl, I whisk together maple syrup, applesauce, sparkling water, or plant milk. Now I add the wet ingredients to the dry ingredients and work them into a smooth batter. After that, you need to fold in the vegan chocolate chips.
Then I distribute the batter into the muffin cups, putting about 2 tablespoons into each cup. The next step is to add 1 tablespoon of raspberry jam to each. Following this, I add another 2 tablespoons of the muffin batter on top of the raspberry puree.
Bake the muffins in the preheated oven for 20-25 minutes. You can also poke a toothpick into the center of a muffin. Your raspberry chocolate muffins are ready when this comes out clean again.
Let them cool in the tin for 5 minutes before you transfer them to a wire rack to cool completely.
Optionally, finish by spreading more raspberry puree or vegan cream cheese on top of your muffins as a topping.
Which raspberry puree should I use?
As raspberry puree, you can use a purchased or homemade raspberry jam. Be careful, most of the jams available in supermarkets contain a lot of sugar. This makes them on the one hand extremely sweet and on the other hand longer shelf life.
The muffins also go very well with the fake berry jam from my new cookbook.
Another alternative is to simmer frozen raspberries together with maple syrup over medium heat for about 5 minutes. This softens the berries and the liquid separates.
Then they need to be lightly mashed and add the chia seeds. Next, simmer on low heat for another 5 minutes until the raspberry mixture is well thickened. Please keep stirring during this process. Finally, let the raspberry chia jam cool down well.
By the way, you don’t necessarily have to use raspberries. Just use your favorite jam as a fruity muffin filling.
Do you want more protein in your muffins?
If you want to bake a high-protein version, you can replace ¼ of the flour with approximately 45 g of protein powder. I love Vivo Life protein powders because they are plant-based, organic, and free of pesticides and heavy metals. Moreover, Vivo Life powders are sweetened with stevia, not aspartame or sucralose.
Furthermore, almond flour and tiger nut flour are great for hiding more protein in the muffins. Check out my pumpkin spice muffins recipe post for interesting information on almond flour and why it shouldn’t be missing in your kitchen.
You don’t have a muffin tray?
That’s not a problem. You can also use a loaf pan and spread the jam layer completely on one-half of the batter. Then you have to layer the rest of the batter over the jam. They will taste the same in the end. Instead of muffins, you get delicious raspberry chocolate slices, which you can also top with raspberry jam or vegan cream cheese as you like.
If you want to see more muffin recipes, feel free to check these out:
– Red Velvet Muffin Hearts with Frosting – oil-free: https://annelinawaller.com/red-velvet-heart-muffins-with-frosting-oil-free/
– Pumpkin Spice Muffins | vegan, gluten-free, oil-free: https://annelinawaller.com/pumpkin-spice-muffins-vegan-gluten-free-oil-free/
– Chocolate Bean Peanut Muffins | gluten-free: https://annelinawaller.com/chocolate-bean-peanut-muffins-gluten-free/
– Sweet Potato Peanut Fitness Muffins: https://annelinawaller.com/sweet-potato-peanut-fitness-muffins/
- Serves: 9
- Serving size: 1
- Calories: 214,2
- Fat: 5,5
- Saturated fat: 3,0
- Carbohydrates: 40,8
- Sugar: 21,4
- Fiber: 5,6
- Protein: 4,8
- 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
- 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.
- Decorate with raspberry puree and vegan cream cheese.
DIY Raspberry Chia Jam
- Simmer the raspberries and syrup of your choice over medium heat for about 5 minutes, until the liquid has separated and the berries are soft.
- Lightly mash berries and mix in chia seeds. Simmer over low heat, stirring frequently, until the mixture thickens, about 5 minutes.
- Finally, allow the jam to cool.
Have you tried the raspberry chocolate muffins?
Then be sure to tag me @annelinawaller on Instagram because I want to see and share your result.
Feel free to comment below on how you liked the muffins. I’m happy to hear your feedback.