These were photographed two months ago, the last time I had frozen raspberries in the house! I used up the last of them for this recipe and it was well worth it. Luckily the fresh berries are moving along quickly in the garden and my fingers are crossed that we’ll see raspberries there soon.
If you have frozen (or fresh!) raspberries kicking around, this is a very good use for them. These are adapted from my chocolate beet muffins, and while similar in texture they are less earthy and more sweet thanks to berries replacing a vegetable. I love the beet muffins, too, but raspberries!
Mixed all in one bowl, these are well worth making for an afternoon snack and make an entirely appropriate chocolate breakfast. I didn’t include chopped chocolate in the batter because I was out (no surprises there) but it’d be a nice addition.
So while you might want to wait until summer for fresh raspberries, these are just as good with frozen and can be made year round. In about a month I’ll make another batch with garden berries.
Ingredients
- Spelt flour (see substitutions)
- Cocoa powder
- Coconut sugar
- Baking powder
- Baking soda
- Salt
- Non-dairy milk – I always use oat milk
- Olive oil
- Vanilla
- Raspberries
Method
All in one bowl, because I hate dishes and I bet you do too. Mix the flour and other dry ingredients in a large bowl – use a whisk to break up any lumps – then make a well in the centre. You just do this to make it easier to mix the liquids in (think homemade pasta).
Stir in the milk and olive oil until just combined, then fold in the raspberries. Don’t over mix! The muffins will be chewy if you do. Use a wooden spoon or spatula to fold the berries in. If you’re using fresh, they might break apart a bit, but it doesn’t matter.
Bake the muffins in a lined or greased muffin tin for about 20 minutes, cool, and serve! They never last more than a day or two in my house, but you can freeze the muffins if you like. If it’s very warm in your house I recommend refrigerating rather than leaving them out on the counter due to the raspberries.
Substitutions
As always, another wheat flour can replace spelt. Since it’s whole grain, you can use whole wheat flour for the same result, or all-purpose for a lighter muffin. Or go for whole wheat pastry flour. If you want to stick with spelt, light can be used in place of the whole grain flour.
Cane sugar can be substituted for coconut sugar, and any kind of thinner milk for the oat milk. Canned coconut milk is a no-go.
I use natural cocoa powder which is a bit lighter in colour and tastes quite strong and slightly bitter. If you want a milder chocolate flavour, use Dutch process. Since the recipe uses both baking soda and powder, you’re fine with either type of cocoa.
Want More Muffins?
Banana Chocolate Streusel Muffins
Blueberry Almond Muffins
Chocolate Beet Muffins
Morning Glory Muffins
Gluten Free Berry Coconut Muffins
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Chocolate Raspberry Muffins
Ingredients
- 225 grams whole spelt flour
- 100 grams coconut sugar
- 50 grams cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 425 ml oat milk
- 80 ml olive oil
- 125 grams raspberries, fresh or frozen
Instructions
- Preheat the oven to 190°C (375°F) and line or grease a muffin tin.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Make a well in the centre.225 grams whole spelt flour, 100 grams coconut sugar, 50 grams cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Pour the milk and olive oil to the centre of the bowl and gently mix until just combined. Don’t over mix.425 ml oat milk, 80 ml olive oil
- Add the raspberries and fold until they’re evenly incorporated throughout the batter.125 grams raspberries, fresh or frozen
- Add the batter into the prepared muffin tin, filling each tin about evenly. They should be right around three-quarters full. Top each muffin with a couple of extra raspberries if you’d like.
- Bake for 18-20 minutes, or until the muffins spring back lightly when touched and a toothpick inserted into the middle of a muffin comes out clean.
- Cool the muffins in the tin for 5 minutes before carefully removing and cooling fully on a rack. Keep the muffins in a sealed container in a cool room or the refrigerator for 3-4 days, or freeze up to 2 months.
Alene says
Has anyone tried it with gluten free flour?
Katie says
I subbed a few things too as I didn’t have all the ingredients to hand. I used 80g vanilla soya yoghurt instead of the oil, wholemeal flour instead of spelt and demerara sugar instead of coconut (I added an extra 50g after reading Natalia’s comment). I also ended up with more muffins (18) but it might be due to the size of my silicon muffin cases. They came out lovely and work out at only 100cals each so I’m happy! 😊
natalia says
I didn’t have all of the original ingredients, so I substituted some of them because I REALLY wanted to try it. My subs were spelt flour for ap flour, coconut sugar for granulated sugar, oat milk for dairy milk, olive oil for sunflower seed oil and raspberries for strawberries. I found that they are not very sweet, but it’s just a matter of getting used to it because they are very delicious. Even though the recipe doesn’t call for it, I would just add an egg for an even lighter texture and more richness and maybe 50g more sugar and 50g more of strawberries as I also found that they don’t have enough strawberries. And I ended up with 16 muffins rather than 12 (which is not a problem at all because I can’t stop eating them). Personally, I think they taste way better the day after, as it seems to be more flavorful and with a better texture.
Now I want to try the recipe with the original ingredients because it sounds so good!
Thanks for sharing!