Healthier chocolate raspberry muffins, made with whole grain spelt flour, cocoa, and coconut sugar. Raspberries throughout add pops of sweetness.
Vegan Chocolate Raspberry Muffins
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.
What’s in these muffins?
- Spelt flour (see substitutions)
- Cocoa powder
- Coconut sugar
- Baking powder
- Baking soda
- Non-dairy milk – I always use oat milk
- Olive oil
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.
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?
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
- 375 grams (1 1/2 cups) whole spelt flour
- 100 grams (1/2 cup) coconut sugar
- 50 grams (1/2 cup) cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 425 ml (1 3/4 cups) oat milk (or other non-dairy milk)
- 80 ml (1/3 cup) olive oil
- 125 grams (1 cup) raspberries, fresh or frozen
- Preheat the oven to 190C (375F) 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.
- Pour the milk and olive oil to the centre of the bowl and gently mix until just combined. Don't over mix.
- Add the raspberries and fold until they're evenly incorporated throughout the batter.
- 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.
Amount Per Serving: Calories: 234Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 182mgCarbohydrates: 39gFiber: 5gSugar: 14gProtein: 6g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.