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We’re all grownups here, so if we want chocolate for breakfast that’s what we’re going to have! These muffins take advantage of the fact that raspberries are in season. They’re chocolaty, fruity, low fat and delicious. You can whip these up in the morning or put them together before you go to bed. Either way you’ll be glad you took the time to treat yourself to these muffins.

Vegan Chocolate Raspberry Muffins
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Vegan Chocolate Raspberry Muffins

Course: BreakfastCuisine: VeganDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Ingredients

  • 1 1/2 cups of oat flour

  • 1/2 a cup of almond flour

  • 1/2 a cup of vegan cocoa powder

  • 1/2 a cup of maple syrup

  • 1/2 cup of vegan chocolate chips

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup of unsweetened apple sauce

  • 1/2 cup of oat milk

  • 1 tsp vanilla extract

  • 1 cup of raspberries for topping

Directions

  • Preheat oven to 350° F
  • In a large bowl combine the oat flour, almond flour, cacao powder, baking powder, baking soda, and salt.
  • In a separate bowl combine the applesauce, dairy free milk, and vanilla.
  • Add the wet ingredients the dry ingredients and the chocolate chips and gently mix together.
  • Fill 12 muffin cups with batter, and top with fresh raspberries.
  • Bake for 25 minutes, until centers are set. Test with a toothpick to be sure. If a toothpick can be stuck into the muffin and be pulled out without any batter sticking to it, it’s done.

Notes

    Vegan Chocolate Raspberry Muffins
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