I’ve seen the chocolate and strawberry combination many times, but I’m such a big fan of raspberries I definitely prefer this version! I could never get sick of chocolate, seeing as I have a large supply of Loving Earth chocolate right now (they’re coming to the UK soon yay!) making these was the ideal way to spruce up a wet, cold, and dreary January morning. I use frozen raspberries because they’re easier to bake with, and fresh ones are crazily expensive at the moment anyway.
Makes 12 muffins
Ingredients:
150g melted dark chocolate
3 tbsp olive oil
6 tbsp aquafaba (chickpea water)
50g coconut sugar (or other granulated sweetener)
200ml milk of choice
150g plain flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla essence
150g frozen raspberries (plus extra for topping)
What to do:
- Pre-heat the oven to 180°C
- Melt the dark chocolate, and add in the oil, aquafaba, sugar, and milk
- When the mixture is smooth, add in the flour, baking powder, and soda
- Stir until just combined, then add the vanilla essence and frozen raspberries
- Spoon a heaped tablespoon of mixture into each muffin case, and top with an extra raspberry
- Bake for around 30-40 minutes (depending on your oven)until a toothpick comes out clean
- Leave to cool for 5 minutes before enjoying!
The chickpea water is very interesting! I’ve heard that garbanzo bean flour is a wonderful egg substitute, however. I have to get my hands on it!
Chickpea flour as an egg replacer? Interesting, I’ve only ever heard of the water being used!
Why don’t you use wholemeal flour?
You should also try vanilla powder. Way nicer than the essence 🙂
X
I didn’t have any at the time, I just work with what I have 🙂 also vanilla essence can be found everywhere, I prefer not to use expensive or awkward to find ingredients!