Grain-Free Chocolate Raspberry Muffins
Ingredients
Wet
- 1/2 cup oil (I used olive oil, but you can also use melted coconut oil)
- 2 medium, ripe bananas, peeled
- 1/2 cup raw cane sugar or coconut sugar
- 1 tbsp maple syrup
- 6 tbsp aquafaba (chickpea brine)
- 1.5 tsp vanilla paste
Dry
- 3/4 cup banana flour
- 1/3 cup cacao powder
- 1/3 cup tigernut flour
- 1 tbsp coconut flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- Pinch salt
- 100g dark chocolate chunks
- Handful raspberries
Preparation
Preheat the oven to 180°C and line a muffin tin with paper liners
In a large bowl, mix together the wet ingredients until well combined
In another bowl, whisk together the dry ingredients
Add the wet mixture to the dry mixture and stir until just combined, avoiding overmixing
Fold in the dark chocolate chunks and raspberries
Divide the batter evenly among the muffin cups
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely