Gluten Free Raspberry Chocolate Muffins
These dairy and gluten free raspberry chocolate muffins are super fudgey and low in sugar. The raspberry brings an extra pop of flavor that is so delicious!
Equipment
- Muffin Tin
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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