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Chocolate raspberry muffin, close up in a paper liner, with a bite taken out to show interior texture.

Chocolate Raspberry Muffins

Healthier chocolate raspberry muffins, made with whole grain spelt flour, cocoa, and coconut sugar. Raspberries throughout add pops of sweetness.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 234kcal


  • 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


  • 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.
  • 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.


Serving: 1g | Calories: 234kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 182mg | Fiber: 5g | Sugar: 14g