Easy grain free raspberry cacao muffin recipe
For who enjoy the classic combination of raspberry and chocolate, this muffin recipe should be an excellent treat for work or school. The cacao adds just the right flavour to emulate the more sugar-rich chocolate, and it blends perfectly with the included raspberries. Rich dessert or delicious snack? Totally up to you!
A decadent muffin for your afternoon snack
Gluten free raspberry cacao muffin recipe
- Contains EGGS
- Contains NUTS
- 280 grams millet flour
- 3 grams baking soda
- 7 grams baking powder
- 5 grams fine salt
- pinch of ground nutmeg
- pinch of ground mace
- pinch of allspice
- 4 grams ground cinnamon
- 147 grams coconut sugar
- 2 eggs
- 5 mL vanilla extract
- 60 mL olive oil
- 130 mL nut milk [cashew milk recipe]
- 200 grams raspberries (frozen preferred)
- 60 grams cacao nibs
Preheat oven to 350 degrees F.
Sift together dry muffin ingredients. Add eggs, vanilla extract, olive oil and nut milk; mix until blended. Add raspberries and cacao, then mix until thoroughly combined.
Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup. For gluten free muffins it’s best to fill each cup as high as possible.
Bake for 30 minutes. Makes 12 muffins.