Raspberry Choc Chip Muffins

brunch dessert easy Dec 07, 2020

This recipe is so versatile, you can swap the raspberries and chocolate for anything you like!

Try carrot and date, ginger and walnut or blueberry and almond.

The basic recipe will leave you with a healthy muffin mix you can flavour as you please.

Light and fluffy, no crappy sugar or oils they will get eaten in a flash.

Serves: 16
Time: 40 minutes

300 gm self raising flour (use GF if you like)

150 gm plain flour

150 gm coconut sugar

1/2 ts bi-carb soda

2 eggs

370 ml milk or plant based milk

130 ml macadamia oil

150 gm frozen raspberries

100 gm dark choc broken into small pieces





Preheat oven to 180C.

Line a 12 hole and a 6 hole muffin tin with baking paper or muffin liners.

This recipe makes 16 muffins.

Combine all the dry ingredients into a bowl or food processor, mix to combine.

Add wet ingredients and combine well but try not to overmix.

Add your raspberries and chocolate at this point, or whatever fruit/nuts you decide on!

Pour the batter into your prepared muffin tins and bake in a preheated oven on 180C for 20 minutes or until browned and cooked through.

Cool on a wire rack before devouring / putting in a tin in the pantry ;)



Swap out the raspberries and choc for any flavour combo you like, just keep the ratios of fruit around the same so as not to add too much moisture to the mix.

If you're adding nut or seeds you needn't worry, just add in the amount that seems like it will evenly distribute through the mix.

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