These dairy and gluten free raspberry chocolate muffins are super fudgey with a fresh pop of flavor bursting from fruit. Pairing together raspberry and the chocolate in a baked good is an unmatched combination and they make for the perfect breakfast on the go or afternoon snack. This recipe is also lower in sugar and fat than the traditional muffin!
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Around this time of the year, all I can think of is chocolate and fruit. Whether it is strawberry, orange, raspberry or banana, I am all for it! And when it comes to grocery shopping, they these fruits are popping up everywhere for all the Valentine’s Day creations. I figured while the fruits are lower in price at my grocery store for typical winter prices, I might as well take advantage of it! Plus, who does not like a good berry?
One of my favorite things to make are healthier muffins. I find that everyone loves a good morning baked good and while we’d all love to make fresh eggs for breakfast every morning, it is not always as realistic. That’s why I like to always keep muffins, like these gluten free raspberry chocolate muffins, on hand in case I’m in a rush and store a few in the freezer to heat up at a later point as well!
SO… what will you need to make the gluten free raspberry chocolate muffins?
- Oat Flour
- Cocoa Powder (or Cacao Powder)
- Mashed Raspberries
- Maple Syrup
- Dairy Free Yogurt
- Milk of Choice
- Baking Powder & Soda
- Dark Chocolate Chips
How do I make oat flour?
Oat flour is one of my favorite flours that are gluten free to bake with. I find that this flour acts similarly to all-purpose in baked goods like muffins. Even better, it is incredibly affordable as you can easily purchase a LARGE bag/container of regular oats and blend them yourself. I prefer buying oat flour for convenience, but if you have a high-speed blender on hand, you will have oat flour in no time. All you have to do is add the oats to a high-speed blender and blend until you get a fine, flour consistency. Make sure you sift through and look for any chunks of oats remaining. For measurement, 1/2 cup of oats equals about 1/3 cup of oat flour. I recommend to always measure the oat flour after blending to ensure the right amount but it should be around this.
How long can I store these for?
You can keep these in a sealed container for up to a week in the refrigerator. You can also store these in the freezer in a freezer safe bag or container for up to 6 months. To heat them up, pop into the microwave for 30 seconds to 1 minute.
Can I make any substitutions or add more ingredients?
- Oat Flour: You could use all-purpose flour or gluten free all-purpose flour but I would not recommend any other flours, as the texture will be off using the same measurements.
- Cocoa Powder: If you want to use cacao powder, you certainly can but the muffin will be more bitter so I would recommend a little more sweetener.
- Maple syrup: you can replace with honey or any other liquid sweetener. If you want a sweeter cup, add 1-3 more tablespoons.
- Yogurt: I used dairy free to keep this recipe vegan but any plain or vanilla yogurt will work.
- Milk: I used almond milk to keep this recipe vegan but any kind of milk will work.
- Dark Chocolate Chips: I used dairy free Enjoy Life chips but you can use any kind: dark, milk or white!
- Raspberries: Don’t like raspberries? Try mashing up some strawberries, blueberries or blackberries!
Need more muffin recipes? Check these out!
- Healthy Cranberry Orange Muffins
- Healthy Cinnamon Mini Muffins
- Peanut Butter Chocolate Banana Mini Muffins
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Gluten Free Raspberry Chocolate Muffins
- Muffin Tin
- 1 1/3 cup oat flour
- 1/3 cup cacao powder
- 1/3 cup maple syrup
- 1/2 cup dairy free yogurt substitute regular yogurt
- 1/4 cup milk of choice I used plain almond milk
- 2 tbsp coconut oil
- 2 eggs
- 1/4 cup chocolate chips use dairy free to keep dairy free
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 pint of raspberries warmed and mashed
- Preheat the oven to 350°F
- In a mixing bowl, whisk together the eggs, coconut oil, milk, yogurt, maple syrup and vanilla
- In a large mixing bowl, add the oat flour, cocoa powder, baking powder and baking soda. Sift well to make sure there are no clumps
- Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
- Fold in the chocolate chips into the batter
- Heat the raspberries in the microwave or on the stovetop for 30 seconds and mash with a fork. You will want them slightly clumpy still.
- Mix in half of the mashed raspberries into the batter. Line the muffin tray with cupcake liners or spray with oil. Fill the tin about 3/4 of the way up.
- Add the remaining half of the heated raspberries to the top of the chocolate muffin batter and swirl into the top.
- Bake at 350°F for 16-17 minutes, or until it comes out clean when testing with a toothpick.
- I prefer buying oat flour but you can make your own by using a high speed blender and blending until you get a fine, flour texture. 1/2 cup of oats should yield around 1/3 cup of oat flour.