Chocolate & Raspberry Muffins
With nourishing almond meal and cacao, and the tangy goodness of raspberries, these delightful mini muffins are a celebration of the marriage of chocolate and raspberry in a gloriously good-for-you bite.
This easy, gluten free and refined sugar free recipe is by the queen of clean Janessa Rutter.
1 & 1/2 cups almond meal
1/3 cup cacao powder
1/4 cup pure harvest almond milk
2 tbsp pure harvest rice malt syrup
1 punnet raspberries
- Preheat oven to 160°c and grease 24 hole mini muffin tray.
- Combine almond meal, cacao powder and baking powder in a large mixing bowl and create a well in the centre. Add the eggs, almond milk and rice malt syrup into the well then mix well to combine.
- Spoon mixture into muffin tins filling half way and then push a raspberry into the centre of each muffin.
- Bake for 10 minutes until cooked through - make sure not to overcook (your skewer can come out slightly dirty when testing) as it will make the muffins tough! **Note - if you use a 12 hole mini muffin tin, cook for 15 minutes** Enjoy.