Raspberry Chocolate Chip Muffins (vegan)

1. Preheat and Prep – Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners.
2. 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.
3. 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.
4. Combine – Pour wet into dry and stir gently until just combined.
5. Fold in Add-ins – Fold in 170 g (1 cup) chocolate chips, then gently fold in 90 g (¾ cup) frozen raspberries.
6. Fill and Bake – Fill each cup ¾ full. Bake for 20–25 minutes until a toothpick comes out clean.
7. Cool – Cool in the pan 5 minutes, then transfer to a wire rack.

Notes:

• Keep raspberries frozen until you fold them in — thawed raspberries make the batter pink.
• Almond flour gives a moist, tender crumb.

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.