These muffins are gluten free, dairy free and refined sugar free but so lovely and very quick to make. They’re inspired by Livia’s Kitchen Raspberry and Almond muffins. The sweetness of the strawberries is complemented by the bitterness of the raw chocolate. The ground almonds and strawberries keeps them lovely and moist. They’re lovely for a mid morning snack with a nice cup of herbal tea.
Makes 12 small muffins
200g Ground almonds
40g Brown rice flour
30g Coconut sugar
50g Cashew butter
20g Coconut oil (melted)
100ml Maple syrup
200ml Almond milk
One 44g bar of raw chocolate (broken into small pieces)
Handful of strawberries (chopped)
Preheat the oven to 180 °C (170 °C fan).
Melt the coconut oil in a small saucepan. Weigh and measure out all the other ingredients and combine everything in a large mixing bowl apart from the almond milk, chocolate and strawberries.
Mix in the almond milk slowly about 50ml at a time. Once combined fully, fold in the chocolate and strawberries.
Spoon into a muffin tray making sure you have some pieces of chocolate and strawberry in each muffin and put into the oven for 35 minutes until golden brown.
They’re ready when tested with a skewer and it comes out clean.
Leave to cool completely before taking out of the tray.
I used a silicone tray for this on a baking tray but if you use a metal muffin tin you will need to line with paper cases.
You don’t have to use raw chocolate. I like it because it’s better for you as it contains more nutrients than normal chocolate because the cacao has not been roasted. I used The Raw Chocolate co’s Organic Vanoffe dark 66% bar (available on Amazon).
I’d love to hear if you try making these and how you get on.
Thanks for reading
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