The raspberries and chocolate in these muffins are a match made in heaven.

Ingredients:

πΎ 2 ΒΌ cups all-purpose flour

πΎ 1 cup almond flour

π§ 2 tsp baking powder

π§ 1 tsp baking soda

πΌ 1 tsp vanilla

π 1 cup maple syrup

π₯ 1 cup plant milk

π« 1 cup vegan semi-sweet chocolate chips

π 1 cup frozen raspberries

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To a big bowl, add the flour, almond flour, baking powder, and baking soda, and mix with a fork. Then add the vanilla, maple syrup, and plant milk and mix well with a fork; then the chocolate chip and stir. Lastly, add the raspberries and gently fold them into the batter to evenly distribute them (don't over mix; otherwise, the color of the raspberries will change to purple).

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Preheat oven to 350 degrees F (180 C) and line a standard muffin tin with paper baking cups. Scoop about half a cup of batter into each muffin cup. Then top with a few chocolate chips and raspberries. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. It will keep in an airtight container at room temperature for one to two days, in the refrigerator for a week, or in the freezer for one month.