Choc chunk raspBerry Muffins (Gluten Free, Sugar Free)
Please accept our apologies for not posting this recipe sooner, our website was down and we were pulling our hair out on the phone trying to get it up and running again.
ANYWAY, these are out choc chunk raspberry muffins, they are refined sugar free, sweetened with stevia and berries. They are SO good fresh out of the oven, topped with hazelnut spread.
We baked these muffins on a super cool Melbourne day, they are the perfect moody Monday afternoon treat. You could totally sub in the berries with banana, choc banana muffins are always a crowd pleaser.
Lets get baking.. You will need:
1 cup almond meal
3/4 cup gluten free self raising flour (we used brown rice)
1/3 cup stevia (we use natvia and blend it into a smooth powder prior to baking)
2 teaspoons baking powder
1/2 cup cacao powder
1/2 cup frozen berries
1/3 cup 90% cark chocolate chunks
1 and 1/2 cups mls oat milk
1/2 cup oil
2 tablespoons vinegar
1 tablespoon vanilla
Line a muffin tin with 12 cups and preheat the oven to 160 degrees Celcius.
Mix all of the the wet ingredients (minus the oil) in a medium sized bowl and pop to the side. These ingredients will look interesting, this is the aim. The vinegar (when baking with baking powder) acts as an extra raising agent, so will curdle and add some umph when you pop them into the oven.
Blitz your stevia - not really required but we have found that when baking with sugar replacements, the finer they are, the nicer the end result.
Next, mix the cacao powder, stevia, almond meal, baking powder and self raising flour into the oat milk mixture and combine well.
Add the oil, raspberries and chocolate and mix again. Your batter will be runny.
Dollop into your muffin liners, top with chocolate and pop into the oven.
Bake for 12-15 minutes or until the tops spring back when touched.