Chocolate Raspberry Muffins

Chocolate and raspberries is one of my favourite combinations. These Chocolate Raspberry Muffins are very easy to make! They are very chocolatey and the berries are a great addition. These muffins are a yummy dessert that anyone will love!

If you don’t like raspberries, you could replace them with any other berries, for example, blueberries or blackcurrants. The recipe is very adjustable. You can use any flours, any sugar and any milk you have at your home. You could replace peanut butter with, for example, almond butter. If you would like to add some milk chocolate instead of dark chocolate, do that! Make these muffins the way you like it!;)

servings: 10 muffins

prep time: 10 minutes

cook time: 20 minutes

Ingredients:

    • 1 1/2 cups almond/oat flour (3.6 dl)
    • 1/2 cup all purpose flour (1.2 dl) 
    • 1/2 cup unsweetened cacao powder (1.2 dl)
    • 1 teaspoon baking soda
    • 3/4 cup coconut sugar (1.8 dl)
    • 1 egg
    • 1 cup lactose-free Greek yogurt (2.4 dl / 250 g)
    • 1/2 cup almond milk (1.2 dl)
    • 1/2 cup unsweetend creamy peanut butter (1.2 dl)
    • 1/4 cup maple syrup (60 ml)
    • 1 teaspoon vanilla extract
    • 3.5 oz. / 100 g 80% dark chocolate, chopped
    • 1 cup frozen raspberries (2.4 dl / 150 g)

    Instructions:

    1. Mix flours, cacao powder, baking soda and coconut sugar together.
    2. In another bowl mix egg, yogurt, milk, peanut butter, maple syrup and vanilla extract together.
    3. Add dry ingredients to the wet ingredients and mix until combined.
    4. Fold in 3/4 cup of the chocolate chunks (1/4 cup is saved for topping)
    5. Spoon into muffin pan cavities lined with parchment paper.
    6. Divide raspberries and remaining chocolate chunks among the muffins. Gently press the raspberries into the muffins. I used 3 raspberries per muffin
    7. Bake at 180 degrees / 350 in Fahrenheit for about 20-22 minutes or until a toothpick inserted to the center comes out clean.

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