Raspberry Chocolate Chip Muffins

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Gifting home made goodies is a beautiful way to share a bit of love with family & friends. Making your treats nutrient dense and organic means you are also sharing the gift of health, in a delicious way.

Finding a light and delicious gluten free muffin recipe has been a long-time mission of ours. We finally experimented enough to create a soft, not too dense muffin. We decided that to honour this achievement we needed to add (arguably) the best add-ins possible- the classic raspberry choccy chip!

 

INGREDIENTS

Gluten Free, Dairy free,

We use all organic or biodynamic ingredients

Makes 8 large muffins

MUFFINS

  • 1 large banana or 2 medium (mashed)
  • ½ cup activated almond milk
  • ¼ cup macadamia oil
  • 1 tbsp macadamia nut butter (can sub for other nut butter if needed)
  • 2 eggs
  • ¼ - ½ cup coconut sugar (optional)
  • 2 cups cassava flour
  • ½ cup raw cacao powder
  • 1 tsp baking soda
  • ½ tsp vanilla extract
  • Pinch of good quality salt

 

EXTRAS

  • ½ cup chocolate chips (we used pana dark chocolate baking pieces)
  • 1 cup frozen raspberries 

 

TO MAKE 

Preheat the oven to 180C.

  • Line a muffin pan with paper liners, or grease with coconut oil.
  • Whisk the eggs in a large bowl.
  • Add in the mashed banana, almond milk, macadamia butter, macadamia oil and vanilla extract to the eggs and mix to combine. 
  • Stir in the cassava flour, cacao powder, baking soda and salt. Mix thoroughly to form batter.
  • Gently stir through the chocolate chips and frozen raspberries
  • Divide mixture between approx. 8 muffin tins.
  • Bake for 20 -25 minutes, or until a skewer comes out clean.
  • Once done, remove from the oven and eat them warm... or let them cool outside of the muffin tray!

     

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