Hello, friends! I hope April has treated you well so far. The sun has been out all week here in the UK and I’ve been soaking up as much of that sunshine as possible. This means breakfast is usually a quick grab and go affair, so I’ve been prepping batches of these super delicious blueberry breakfast muffins to start my day….
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
- Preheat oven to 180 degrees C and grease your muffin tin.
- 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.
- Mix plant based mylk and cider vinegar in a small bowl. This will curdle in a minute or two to form vegan buttermilk.
- 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.
- Add vanilla and coconut oil and stir again.
- 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.
- 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.
- 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.