Raspberry Chocolate Chip Muffins (Vegan)
Ingredients:
- 280 g (2¼ cups) all-purpose flour
- 100 g (1 cup) almond flour
- 9.3 g (2 tsp) baking powder
- 4.7 g (1 tsp) baking soda
- 4.3 g (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
- 90 g (¾ cup) frozen raspberries
Equipments:
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Fold the raspberries in gently at the very end, just until distributed — overmixing at this stage turns the whole batter pink and bruises the berries.
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.
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, dairy-free white chocolate chips for a sweeter, creamier contrast, or a mix of both — 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.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The almond flour adds a subtle nutty flavor and helps bind or thicken. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Raspberry Chocolate Chip Muffins (Vegan)
Ingredients:
- 280 g (2¼ cups) all-purpose flour
- 100 g (1 cup) almond flour
- 9.3 g (2 tsp) baking powder
- 4.7 g (1 tsp) baking soda
- 4.3 g (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
- 90 g (¾ cup) frozen raspberries
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The almond flour adds a subtle nutty flavor and helps bind or thicken. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Fold the raspberries in gently at the very end, just until distributed — overmixing at this stage turns the whole batter pink and bruises the berries.
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.
