Grain Free Chocolate Raspberry Muffins

February 04, 2019 1 Comment

Grain Free Chocolate Raspberry Muffins

Raspberries and cacao. I had forgotten just how delicious this combination is, especially in the form of a decadent, slightly sweet and moist choc raspberry muffin. I love the richness of the cacao and the tartness of the raspberries in my Grain Free Chocolate Raspberry Muffins. They are loaded with wholefood ingredients and are free from grains, gluten, dairy and cane sugar, so for those of you following a paleo-based regime you can feel free to indulge! 

You can eat these delicious Grain Free Choc Raspberry Muffins warm or cooled, as a snack or as a dessert. If you want to go that extra mile and impress your taste buds or someone else's, then I recommend serving these with a side of natural coconut yoghurt and fresh raspberries. If you want to go all out, then find yourself some delicious vanilla coconut ice cream and you'll be swinging from the rafters on a food-induced high. One thing is for sure - these little beauties will disappear fast!

I'm a big believer in eating organic cacao powder regularly for good health. It's such an amazing food from nature. In fact, I'm convinced that my daily dose of cacao is a habit that contributes greatly to my sense of wellbeing and my happy outlook. Cacao is a natural mood elevator, releasing chemicals into the brain that help to induce feelings of happiness or bliss. It's an awesome reason to eat amazing wholefood muffins like these.

I was so excited to serve these today on my favourite Vera Wang china set with some coconut yoghurt and fresh raspberries on the side, and a delicious pot of freshly brewed tea. I love slowing down with my special people and taking the time to eat delicious treats on the weekend. It takes a little bit of effort to get everything organised, but I always love it when one of our kids walks into the kitchen and says how amazing everything smells and how they can't wait to have some. One of our kids gets so excited he literally jumps up and down for joy, doing his own eccentric and expressive dance. Even better is when we make our food together. I really do get a thrill when they get involved and when they appreciate the amazing fare we share on our table. 

On that note, I think you will truly love this recipe. My Grain Free Chocolate Raspberry Muffins smell amazing while they're cooking and they taste so good. They are decadent so you will feel satisfied after you've eaten one and, let's face it, we all want to enjoy our special treats without regrets. So here's to a deliciously satisfying treat that you can enjoy guilt free.

Grain Free Chocolate Raspberry Muffins

Makes 12 muffins

Ingredients

  • 220g raw almonds or almond meal
  • 100g or 1/3 cup pure maple syrup
  • 120g or 1/2 cup coconut oil, melted, plus extra for greasing your muffin tray
  • 25g or 1/4 cup organic cacao powder
  • 25g or 1/4 cup tapioca flour
  • 25g coconut milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon bi carbonate of soda
  • Good pinch of salt
  • 125g or 1 cup frozen or fresh raspberries

Thermomix Method

  1. Preheat your oven to 180 degrees Celsius and grease a 12 hole muffin tray with coconut oil. Alternatively, you can use paper patty cases.
  2. Place the raw almonds into the Thermomix bowl and mill on speed 8 for 10 seconds. Scrape down the sides of the bowl with a spatula.
  3. Add all of the remaining ingredients, except the raspberries, and mix on speed 4 for 15 seconds. Scrape down the sides of the bowl with a spatula.
  4. Add 3/4 of a cup of the fresh or frozen raspberries to the bowl and mix on Reverse speed 3 for 10 seconds. 
  5. Distribute the muffin batter evenly amongst the 12 muffin holes. Sprinkle the remaining 1/4 of a cup of raspberries onto the tops of the muffins, distributing the raspberries evenly amongst the 12 muffins.
  6. Bake in your preheated oven for 30 minutes, until the tops of the muffins have formed a crust. Remove from the oven and allow the muffins to stand for 20 minutes before removing them from the muffin tray and allowing them to cool on a wire rack. 

Conventional Method

  1. Preheat your oven to 180 degrees Celsius and grease a 12 hole muffin tray with coconut oil. Alternatively, you can use paper patty cases.
  2. Add the almond meal, cacao powder and salt to a large mixing bowl and mix the dry ingredients together until combined.
  3. In a separate medium mixing bowl, add the bi carbonate of soda and apple cider vinegar. This will cause a reaction where the bi carbonate of soda fizzes. Stir to combine. Add the maple syrup, coconut oil, coconut milk, eggs and vanilla essence to the mixing bowl and whisk the wet ingredients until combined.
  4. Add the wet ingredients to the dry ingredients and stir or whisk the batter well to combine. 
  5. Add 3/4 of a cup of the fresh or frozen raspberries to the mixing bowl and stir gently to combine.
  6. Distribute the muffin batter evenly amongst the 12 muffin holes. Sprinkle the remaining 1/4 of a cup of raspberries onto the tops of the muffins, distributing the raspberries evenly amongst the 12 muffins.
  7. Bake in your preheated oven for 30 minutes, until the tops of the muffins have formed a crust. Remove from the oven and allow the muffins to stand for 20 minutes before removing them from the muffin tray and allowing them to cool on a wire rack. 



1 Response

Mackenzie
Mackenzie

February 11, 2019

CAN NOT WAIT TO TRY THESE OUT!!

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