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Raspberry Chocolate Chip Muffins (vegan)
Muffins
What You’ll Need:
🌾 2 1/4 cups all-purpose flour
🌾 1 cup almond flour
🧂 2 tsp baking powder
🧂 1 tsp baking soda
🌼 1 tsp vanilla
🍁 1 cup maple syrup
🥛 1 cup plant milk
🍫 1 cup semi-sweet chocolate chips
🍓 1 cup frozen raspberries
Features:
❄️ Freezer Friendly
🍭 Refined Sugar-Free
🥜 Nut-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 provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and baking soda.
- Combine Wet Ingredients: In a separate bowl, mix the maple syrup, plant milk, and vanilla extract. Stir until well combined.
- 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.
- 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.
- Fill Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about ¾ of the way full.
- 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.
- 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
Raspberry Chocolate Chip Muffins (vegan)
Servings
12 (muffins)
Prep Time
10 min
Cook Time
20-25 min
Ingredients:
🌾 2 1/4 cups all-purpose flour
🌾 1 cup almond flour
🧂 2 tsp baking powder
🧂 1 tsp baking soda
🌼 1 tsp vanilla
🍁 1 cup maple syrup
🥛 1 cup plant milk
🍫 1 cup semi-sweet chocolate chips
🍓 1 cup frozen raspberries
Features:
❄️ Freezer Friendly
🍭 Refined Sugar-Free
🥜 Nut-Free
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and baking soda.
- Combine Wet Ingredients: In a separate bowl, mix the maple syrup, plant milk, and vanilla extract. Stir until well combined.
- 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.
- 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.
- Fill Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about ¾ of the way full.
- 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.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
