YIELDS
16 muffins (30 mini muffins)
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups whole wheat flour
- 1/2 cup raw cacao powder
- 1/4 cup dutch cocoa powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp coffee powder
- 3/4 cup brown sugar
- 1 3/4 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp almond extract
- 3/4 cup vegan chocolate chips
- 1 1/2 cups frozen raspberries
- 3 tbsp water
- 2 tbsp raw cane sugar (for raspberry filling)
- 1 1/2 tsp corn starch
- 2 cup whole wheat flour
- 1/2 cup raw cacao powder
- 1/4 cup dutch cocoa powder
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp coffee powder
- 3/4 cup brown sugar
- 1 3/4 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp almond extract
- 3/4 cup vegan chocolate chips
- 1 1/2 cups frozen raspberries
- 3 tbsp water
- 2 tbsp raw cane sugar (for raspberry filling)
- 1 1/2 tsp corn starch
Directions
1. Preheat the oven to 400 degrees F and spray the muffin or mini muffin tins with coconut oil.
2. In a large bowl, sift together the flour, cacao and cocoa powders, baking powder, cinnamon, coffee powder, and brown sugar, then whisk together until combined.
3. Make a well in the middle so the liquid ingredients can be poured in the middle. Add the almond milk, vegetable oil, and almond extract, then stir it all together until batter is smooth. Finally pour and fold in the chocolate chips.
4. Line the muffin pan with cupcake wrappers or mini cupcake wrappers and pour in about 3/4 full of the batter in each one. Bake for 13 – 15 minutes.
5. While the muffins are baking, it’s time to make the raspberry filling! Cook the raspberries, water, and sugar to a saucepan over low-medium heat for about 5 – 7 minutes. Transfer mixture to the blender and puree, and then place back into saucepan.
6. Mix a little bit of water to the cornstarch so it becomes liquid-y and add to raspberry sauce over low heat. Constantly stir the filling until it becomes thick which will be about 10 minutes. Remove from heat and let it cool.
7. Once the muffins and raspberry sauce are cooled down, take a plastic bag and cut a small hole on one of the corners and add some of the filling to it. Pierce a muffin in the center and squeeze a little bit in! I like making cool designs on top of the muffins for extra pizzazz! Now you can indulge in these decadent wonders of joy… Bon appetit! 🙂
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Photo: Jessie Brown
