Raspberry Chocolate Muffins


15 min

25 min

16 Servings

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


🌾 2 ¼ cups all-purpose flour

🌾 1 cup almond flour

πŸ§‚ 2 tsp baking powder

πŸ§‚ 1 tsp baking soda

🌼 1 tsp vanilla

🍁 1 cup maple syrup

πŸ₯› 1 cup plant milk

🍫 1 cup vegan semi-sweet chocolate chips

πŸ“ 1 cup frozen raspberries



❄️ Freezer Friendly

🫘 Soy-Free

🍭 Refined Sugar-Free

πŸ›’οΈ Oil-Free

πŸ₯˜ Meal Prep Friendly

Make Now





Make Now

Indulging in an egg-free, refined-sugar free, dairy-free, and oil-free sweet is the best!

Step 1:

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).




Step 2:

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.

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