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!)
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!
Grain-Free Chocolate Raspberry Muffins
- 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
- Preheat your oven to 170c, then line a six pan muffin tray with muffin or cupcake liners.
- 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.
- 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.
- 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.