Grain-Free Chocolate Raspberry Muffins (Vegan, Paleo, GF)

Vegan grain-free muffins

I promise you that some savoury recipes are coming your way this week!

But, priorities first – let’s start with chocolate…

These Grain-Free Chocolate Raspberry Muffins are a saviour in our house right now! Not only are they packed with goodness (they are gluten-free, grain-free and vegan), but they also make a great breakfast-on-the-go, or snack for kids (and grown-ups, too!)

Grain-free muffins

They use aquafaba (chickpea brine) to get them light, fluffy and airy – my favourite egg replacement for vegan baking as it perfectly replicates the texture you get with non-vegan bakes! – while the cacao and chocolate chips make them oh-so rich and decadent.

I’ve wanted to experiment with more grain-free flours for a while (when I originally started baking, I only ever used grain-free, Paleo flours, then just kinda fell out of the habit!), and these muffins are the result!

I used a combination of banana flour and nut-free tigernut flour (although you can use ground almonds in place), as well as a sprinkling of coconut fibre to help with the structure.

All in all, these muffins are absolutely delicious – and a huge hit with my boys!

I hope you love them too!

Sam x

Grain-Free Chocolate Raspberry Muffins

Ingredients:

  • Creates six large muffins
  • For the wet ingredients –
  • 1/2 cup oil (I used olive oil, but you can also use melted coconut oil)
  • 2 medium ripe bananas, peeled
  • 1/2 cup raw cane sugar or coconut sugar
  • 2 tbsp maple syrup
  • 6 tbsp aquafaba (chickpea brine)
  • 1.5 tsp vanilla paste
  • For the dry ingredients –
  • 3/4 cup banana flour
  • 1/3 cup cacao powder
  • 1/3 cup tigernut flour (can sub for ground almonds)
  • 1 tbsp coconut flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • Pinch salt
  • 100g dark chocolate chunks
  • Handful raspberries

Method

  1. Preheat your oven to 170c, then line a six pan muffin tray with muffin or cupcake liners.
  2. In a blender, blitz together all wet ingredients – the olive oil, bananas, sugar, maple syrup, aquafaba, vanilla – for a few minutes, until smooth and creamy.
  3. In a mixing bowl, stir together the flours, bicarb, salt and baking powder. Fold in the wet mixture until just combined, then stir in the chocolate chips.
  4. Spoon the mixture into your prepared baking tin, then press a few raspberries into the top of each muffin. Bake for 16-19 minutes, or until firm on top and cooked through. Allow to cool, then store in an airtight container for up to a few days.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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