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Raspberry Chocolate Chip Muffins

Sweets/Desserts

Servings
12 muffins
Prep Time
10. min
Cook Time
25 min

What You’ll Need:

🌾 2 1/4 cups all-purpose flour

🌾 1 cup almond flour

πŸ§‚ 2 tsp baking powder

πŸ§‚ 1 tsp baking soda

🌼 1 tsp vanilla

🍁 1 cup maple syrup

πŸ₯› 1 cup plant milk

🍫 1 cup semi-sweet chocolate chips

πŸ“ 1 cup frozen raspberries

Features:

❄️ Freezer Friendly
🍭 Refined Sugar-Free
πŸ›’οΈ Oil-Free
πŸ₯œ Nut-Free
🫘 Soy-Free

Nutrition:

Servings
1
Calories
240
Carbohydrates
38.5 g
Fat
8.8 g
Fiber
2.8 g
Protein
3.9 g
Monounsaturated
0 g
Polyunsaturated
0 g
Saturated
0 g
Trans
0 g
Vitamin A
0 mg
Vitamin C
2 mg
Calcium
60 mg
Iron
1.5 mg
Potassium
150 mg
Cholesterol
0 mg
Sodium
150 mg
Sugar
50 g

*Nutrition information is a rough estimate.

Make Now

How You’ll Make It

1. Preheat the Oven: Preheat your oven to 350Β°F (175Β°C). Line a muffin tin with paper liners or lightly grease the muffin cups.

2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and baking soda.

3. Combine Wet Ingredients: In a separate bowl, mix the maple syrup, plant milk, and vanilla extract. Stir until well combined.

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; it’s okay if there are a few lumps.

5. Add Chocolate and Raspberries: Fold in the vegan chocolate chips and frozen raspberries. Be gentle when folding in the raspberries to prevent them from breaking apart too much.

6. Fill Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about ΒΎ of the way full.

7. Bake: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

8. Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Substituttions