Monday, February 17, 2020

Double Chocolate Raspberry Muffins

My house if full of 3rd graders (we are in the middle of another 4-day-weekend...whoop). So I decided to create a chocolaty, raspberry muffin...and they are too good. They are dairy, gluten and soy free and you can't even tell. This is a great recipe because you can sub so much of it out. Don't have avocado oil? No problem, use coconut or olive oil. Don't have coconut sugar? No problem, use maple syrup. Don't have coconut flour? No problem, just use more oatmeal!

Let me know what you think and how you changed it up!

E. H. Fitness Double Chocolate Raspberry Muffins

What you need:
  • 1 cup dry old fashioned oatmeal
  • 1/2 cup coconut sugar
  • 1/4 cup coconut flour 
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dairy free semi-sweet chocolate chips                                                                      (Trader Joe's regular chocolate chips are dairy-free!)
  • 3/4 cup unsweetened almond or coconut milk
  • 5 tablespoons avocado oil
  • 2 teaspoons vanilla extract
  • 2 room temp eggs
  • 1/4 cup honey
  • 3/4 cup raspberries (fresh or thawed from frozen)
What you do:
  1. Preheat the oven to 350 degrees
  2. Line muffin tins with liners (or grease them)
  3. Put oats and sugar into a blender or food processor for 30 seconds (to make oat flour and grind the course sugar a bit for texture sake)
  4. Combine all dry ingredients in a large bowl and mix well, add chocolate chips
  5. Combine all wet ingredients in a separate bowl (make sure to whisk eggs)
  6. Add raspberries to the wet ingredients and smash a bit with a fork
  7.  Mix wet and dry ingredients together 
  8. Put about 1/4 cup mixture into each liner
  9. Bake for 20-23 minutes.
  10. Cool before diving in!

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