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Raspberry Chocolate Chip Muffins (Vegan)
Muffins
Ingredients:
- 280 g (2¼ cups) all-purpose flour
- 100 g (1 cup) almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 240 ml (1 cup) maple syrup
- 240 ml (1 cup) plant milk
- 170 g (1 cup) dairy-free chocolate chips — choose one or mix: semi-sweet chocolate chips, white chocolate chips, or a combination of both
- 90 g (¾ cup) frozen raspberries (do not thaw)
Equipments:
- 12-cup muffin tin
- Muffin liners
- Whisk and spatula
- Toothpick
- Two mixing bowls
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners. - Mix Dry Ingredients
In a large bowl, whisk together 280 g (2¼ cups) all-purpose flour, 100 g (1 cup) almond flour, 2 tsp baking powder, and 1 tsp baking soda. - Mix Wet Ingredients
In a separate bowl, stir together 240 ml (1 cup) maple syrup, 240 ml (1 cup) plant milk, and 1 tsp vanilla. - Combine
Pour wet into dry and stir gently until just combined. - Fold in Add-ins
Fold in 170 g (1 cup) chocolate chips — use semi-sweet, white chocolate, or a mix of both — then gently fold in 90 g (¾ cup) frozen raspberries. - Fill and Bake
Fill each cup ¾ full. Bake for 20–25 minutes until a toothpick comes out clean. - Cool
Cool in the pan for 5 minutes, then transfer to a wire rack.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Keep raspberries frozen until you fold them in — thawed raspberries make the batter pink.
- Almond flour gives a moist, tender crumb.
- Chocolate chip options: Use semi-sweet dairy-free chocolate chips for a classic, rich flavour. Swap to dairy-free white chocolate chips for a sweeter, creamier contrast with the raspberries. Or use a mix of both (e.g. ½ cup semi-sweet + ½ cup white) for the best of both worlds — white chocolate chips are particularly beautiful with raspberries. If using a white chocolate bar instead of chips, roughly chop it into irregular pieces before folding in.
Storage:
- Room temperature for 2–3 days, freeze for up to 2 months.
Tips:
- Press extra chocolate chips and raspberries on top before baking for a beautiful finish.
Raspberry Chocolate Chip Muffins (Vegan)
12 Muffins
Prep 10 min
Bake 20–25 min
Ingredients:
- 280 g (2¼ cups) all-purpose flour
- 100 g (1 cup) almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 240 ml (1 cup) maple syrup
- 240 ml (1 cup) plant milk
- 170 g (1 cup) dairy-free chocolate chips — choose one or mix: semi-sweet chocolate chips, white chocolate chips, or a combination of both
- 90 g (¾ cup) frozen raspberries (do not thaw)
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners. - Mix Dry Ingredients
In a large bowl, whisk together 280 g (2¼ cups) all-purpose flour, 100 g (1 cup) almond flour, 2 tsp baking powder, and 1 tsp baking soda. - Mix Wet Ingredients
In a separate bowl, stir together 240 ml (1 cup) maple syrup, 240 ml (1 cup) plant milk, and 1 tsp vanilla. - Combine
Pour wet into dry and stir gently until just combined. - Fold in Add-ins
Fold in 170 g (1 cup) chocolate chips — use semi-sweet, white chocolate, or a mix of both — then gently fold in 90 g (¾ cup) frozen raspberries. - Fill and Bake
Fill each cup ¾ full. Bake for 20–25 minutes until a toothpick comes out clean. - Cool
Cool in the pan for 5 minutes, then transfer to a wire rack.
