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Prep time

Cook time

Total time

Servings

12
How to make Ulu Hye's

Chocolate Raspberry Muffins

There are some pretty great flavour combos out there, and chocolate raspberry is definitely up there! We are in love with these choc raspberry muffins made by the legends from @thefitfeast. Be sure to check out their Instagram and website for healthy recipe inspo đź’—

Some muffin recipes can be quite dense and heavy, but we love these muffins because they are light, yet packed full of flavour.

This recipe uses a combination of oat flour and almond flour. We LOVE baking with oat flour. If you haven’t tried baking with it before, do yourself a favour and give it a go. You will never feel the need to use wheat flour again.

Enjoy these chocolate raspberry muffins, we sure did!

Ingredients

DRY
  • 1 C almond meal 
  • 1 C oat flour 
  • 2 tsp baking soda 
  • 1 tsp cinnamon 
  • Pinch of salt
WET
  • 2 Chia eggs (2 tbsp chia seeds, 6 tbsp water)
  • 1/3 C maple syrup 
  • 1 teaspoon vanilla extract 
  • 1/2 C Almond Mylk (Using Ulu Hye Almond Mylk Base)
  • 1 tbsp olive oil 
  • 1 tbsp apple cider vinegar 
  • 1 C frozen raspberries 
  • 1/2 block dark chocolate

Steps

1

Combine dry ingredients in a bowl
2

Combine wet ingredients (except raspberries) in a separate bowl
3

Mix dry ingredients into wet and stir until just combined
4

Mix through raspberries and chocolate
5

Pour mixture into muffin tray
6

Bake for 25 mins on 180°C

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