Chocolate Raspberry Muffins
Healthier chocolate raspberry muffins, made with whole grain spelt flour, cocoa, and coconut sugar. Raspberries throughout add pops of sweetness.
Servings 12 Muffins
Calories 234kcal
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.
- 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.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 182mg | Fiber: 5g | Sugar: 14g