Chocolate raspberry muffins are simply delicious. I really love them and have to be careful not to eat too much of them. Muffins simply go always and at any time of day: morning, noon, evening and of course with afternoon coffee. Many of you would like to see more recipes that are naturally sweetened and preferably still without oil. I will also definitely post a recipe without oil and sugar every now and then, but not exclusively. On the other hand, there are also some readers who want classic and simple baking recipes and of course I don’t want to disappoint them.
Chocolate raspberry muffins
Let’s move on to the production. First, I whisk together vegetable milk, oil, sugar, cottage cheese, banana with a hand mixer in a large baking bowl. To this I add spelt flour, baking powder, bourbon vanilla and a pinch of salt. I make a nice, smooth dough out of it and carefully stir in the raspberries and chocolate drops at the very end. Once the batter is ready, I divide it evenly into 12 muffin tins and our delicious, fruity chocolate muffins are ready.
TIP: For any gluten-free baking fans among you, no problem, the flour can be substituted 1:1 with a gluten-free flour blend.
Simple vegan muffins with raspberries and chocolate
Otherwise, you really can’t go wrong with these fine little beauties. I use fresh raspberries and dark vegan chocolate drops. You could also use frozen raspberries, but they should be rolled in flour first. If you skip this step, they can become quite watery and won’t look nice.
The beauty of this dough is that while it’s not oil-free, it is oil-reduced and therefore a tad healthier. By the way, I also went through a big change with the oil. At first I baked a lot with coconut oil, then with margarine and currently I like to use a special baking oil. This consists of so-called high oleic oils, which have a very high smoke point and remain stable even when heated. From a health perspective, a baking oil is the best thing to use. Margarine consists to a large extent of hydrogenated fats and should rather play a subordinate role. Every now and then I still like to use them.
Why are raspberries actually so healthy? You are…
- Rich in vitamin C and provitamin A
- Particularly rich in anthocyanins
- Resveratrol & phenolic acid (cardiovascular system)
- Very rich in iron
If you’re looking for some different muffins today, here are my suggestions:
- Chocolate cherry muffins
- Chocolate Chip Muffins
- Simple banana nut muffins
- Peanut Butter & Jelly Muffins
- Poppy seed lemon muffins
- Apple muffins
- Simple gluten free chocolate muffins
- Vegan pumpkin muffins
- Lemon muffins (GF)
Here we go! The muffins are ready in just 45 minutes and taste just great.
The chocolate raspberry muffins are:
- Locker & Fluffig
- Super fruity with slight acidity (raspberries)
- Vegan & gluten free on request
- Quickly and easily made
Well, are you ready for the raspberry sins? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Chocolate raspberry muffins
FOR THE MUFFINS:
- 160 ml Plant milk I use oat milk
- 80 ml Oil I use a high heat baking oil, alternatively use another neutral tasting oil
- 120 g Raw cane sugar alternatively another sugar of choice
- 30 g vegetable curd alternatively yogurt
- 1 Banana crushed, about 120g
- 240 g fine spelt flour or gluten-free flour mixture
- 3 tbspn Baking powder
- ½ tbspn Bourbon vanilla ground
- ¼ tbspn Sea salt
- 1 Bowl fresh raspberries or frozen, washed and lightly patted dry
- 80 g dark vegan chocolate drops
- Preheat the oven to 175degC convection (195degC top-bottom heat) and line a muffin baking tray for 12 muffins with muffin cups or lightly grease if needed.
- Provide a large baking bowl, pour in the vegetable milk, oil, raw cane sugar, cottage cheese and the mashed banana. Stir with a hand mixer or whisk until all wet ingredients are well combined.160 ml Plant milk, 80 ml Oil, 120 g Raw cane sugar, 30 g vegetable curd, 1 Banana
- Add spelt flour, baking powder, bourbon vanilla and salt and continue mixing until a smooth dough is formed. If the dough is too dry, add a sip of vegetable milk, if too runny, add a touch more flour.240 g fine spelt flour, 3 tbspn Baking powder, ½ tbspn Bourbon vanilla ground, ¼ tbspn Sea salt
- As a final step, gently fold in raspberries and dark vegan chocolate drops.1 Bowl fresh raspberries, 80 g dark vegan chocolate drops
- Divide the batter evenly among the muffin cups with a spoon.
- Put in the oven and bake for 30 minutes. Use a wooden stick to check if the muffins are baked through. Let cool and enjoy.
- Store leftovers (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.