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chocolate chip

Raspberry choc chip muffins

21st August 2016 by bos.kitchen Leave a Comment

raspberry chocolate chip vegan chia muffins

This week it was sunny almost every day, I managed to get a tan! Sadly, the sunshine didn’t last all week. As soon as Friday came, so did the rain, which only meant one thing- baking! Although I really enjoy sunning myself in the garden, I love nothing more than a day snuggled up in the house, with time to myself to try some new recipes, experiment with different flavours and indulge my culinary desires (usually in the form of lots of cooking shows and my favourite newspaper for inspiration). I set to work on these muffins as soon as I woke up on Saturday morning. The result is a soft, moist muffin that is light, tangy with raspberries and gorgeously chocolatey. Just perfect with a large Americano.

A lot of vegan muffin or cupcake recipes can be dry or dense, so I tried to make these as moist as possible with more than one type of egg replacer, which seemed to do the trick. I’ve been hibernating by myself all weekend and have almost finished the whole batch to myself. They are still as soft today as they were yesterday, so this recipe is definitely a keeper! They’re also vegan, refined sugar free and can easily be adapted to be gluten free.

Raspberry choc chip muffins (makes 10)

  • 2 chia eggs (mix 2bsp chia with 6tbsp water) (I use Organic Burst’s ethically sourced, organic chia)
  • 2 medium ripe bananas
  • 1/2 cup plant based mylk
  • 1 tsp apple cider vinegar
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cup all purpose flour (sub gluten free if you wish)
  • 1/2 cup rolled oats (can sub gluten free oats)
  • 1/2 cup choc chips
  • 1 cup raspberries
  1. Preheat oven to 180 degrees C and grease your muffin tin.
  2. Prepare your chia eggs in a large bowl and set aside for a few minutes. Mix really well with a fork until no big lumps of chia remain.
  3. Mix plant based mylk and cider vinegar in a small bowl.  This will curdle in a minute or two to form vegan buttermilk.
  4. To your chia egg, add bananas and coconut sugar. Mash together with a fork until a few lumps remain, you don’t want it totally smooth. Now add the buttermilk. Stir briefly to incorporate.
  5. Add vanilla and coconut oil and stir again.
  6. Add baking soda, sea salt, flour and oats to the wet mix and stir until just combined. Fold through choc chips and 3/4 cup raspberries.
  7. Divide batter between your prepared muffin tin, I fill them to the top which makes 10 but you can make 12 smaller muffins if you prefer- just fill them 3/4 of the way to the top.
  8. Sprinkle a few choc chips and your remaining 1/4 cup of raspberries on top and bake for 18-20 minutes, until the edges are just turning golden.  Let cool for a few minutes and then remove from the tin and cool on a wire rack. These will store well in a covered container at room temperature for several days.

raspberry vegan muffins with chocolate chip

Filed Under: Sweets Tagged With: chia, chia egg, chocolate, chocolate chip, coconut sugar, muffin, muffins, raspberry

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Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

#healthysnack #granola #granolabowl #cereal #cerealbowl #breakfastrecipe #healthybreakfast #veganbreakfast #glutenfree #plantbasedbreakfast #granolarecipe #breakfastbowl #veganbowls #dairyfree #breakfasttime #eatvegan #veganfood
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