Vegan Muffin Recipes: Double Chocolate Raspberry Muffins

April 17, 2015
For those of you chocolate-crazed souls looking for something that will wow your mouth, I came up with an easy and satisfying vegan muffin recipe that will blow your socks off! It was that time of the month and whenever I get cravings, I crave chocolate. I literally think about chocolate 24/7 and what better way to fulfill my craving then to make double chocolate chip muffuns? I also thought it would be an awesome idea to throw in some raspberry filling because who doesn't love a chocolate and raspberry duo? Enjoy this decadent, delectable treat whenever you need some sweetness in your life. :)
Vegan Double Chocolate Chip Raspberry Muffins

Vegan Muffin Recipes: Double Chocolate Raspberry Muffins

Recipe Type: Breakfast Sweets
utensils YIELDS 16 muffins (30 mini muffins)
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  • 2 cups whole wheat flour
  • 1/2 cup raw cacao powder
  • 1/4 cup dutch cocoa powder
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp coffee powder
  • 3/4 cup brown sugar
  • 1 3/4 cup almond milk
  • 1/3 cup vegetable oil
  • 1 tsp almond extract
  • 3/4 cup vegan chocolate chips
  • 1 1/2 cups frozen raspberries
  • 3 tbsp water
  • 2 tbsp raw cane sugar (for raspberry filling)
  • 1 1/2 tsp corn starch
  • 2 cup whole wheat flour
  • 1/2 cup raw cacao powder
  • 1/4 cup dutch cocoa powder
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1 tsp coffee powder
  • 3/4 cup brown sugar
  • 1 3/4 cup almond milk
  • 1/3 cup vegetable oil
  • 1 tsp almond extract
  • 3/4 cup vegan chocolate chips
  • 1 1/2 cups frozen raspberries
  • 3 tbsp water
  • 2 tbsp raw cane sugar (for raspberry filling)
  • 1 1/2 tsp corn starch
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Directions

1. Preheat the oven to 400 degrees F and spray the muffin or mini muffin tins with coconut oil.
2. In a large bowl, sift together the flour, cacao and cocoa powders, baking powder, cinnamon, coffee powder, and brown sugar, then whisk together until combined.
3. Make a well in the middle so the liquid ingredients can be poured in the middle. Add the almond milk, vegetable oil, and almond extract, then stir it all together until batter is smooth. Finally pour and fold in the chocolate chips.
4. Line the muffin pan with cupcake wrappers or mini cupcake wrappers and pour in about 3/4 full of the batter in each one. Bake for 13 – 15 minutes.
5. While the muffins are baking, it’s time to make the raspberry filling! Cook the raspberries, water, and sugar to a saucepan over low-medium heat for about 5 – 7 minutes. Transfer mixture to the blender and puree, and then place back into saucepan.
6. Mix a little bit of water to the cornstarch so it becomes liquid-y and add to raspberry sauce over low heat. Constantly stir the filling until it becomes thick which will be about 10 minutes. Remove from heat and let it cool.
7. Once the muffins and raspberry sauce are cooled down, take a plastic bag and cut a small hole on one of the corners and add some of the filling to it. Pierce a muffin in the center and squeeze a little bit in! I like making cool designs on top of the muffins for extra pizzazz! Now you can indulge in these decadent wonders of joy… Bon appetit! 🙂

More vegan muffin recipes: GF Banana Chocolate Chip Muffins
Orange Currant Muffins
GF Cinnamon Sugar Muffins
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Photo: Jessie Brown


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Jess is health nut and food adventurer who follows a plant-based lifestyle for the past 2 years. It's her passion and dream to one day help as many individuals live a healthy active lifestyle with balance and wellness. She hopes that these delicious raw vegan/vegan recipes will help open up new possibilities to create and cook guilt free goodness. Follow Jess on Instagram @plantbasedbrownie. Also, please check out and subscribe to her YouTube channel for delicious raw vegan recipes and vegan related videos @plantbasedbrownie. "The soul is the same in all living creatures although the body of each is different" ~ Hippocrates

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