Vegan Raspberry Chocolate Muffins
Ingredients
- 2 cups spelt flour
- 2.5 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup cane sugar
- 1 cup plant milk
- 1/3 cup canola oil
- 1/4 cup dark chocolate chunks
- 1/4 cup raspberries (fresh or frozen)
Optional
- melted chocolate for decoration
Preparation
Preheat oven to 375°F and grease a muffin tin.
In a large bowl, mix together the spelt flour, baking powder, salt, and cane sugar.
In another bowl, whisk together the plant milk and canola oil.
Combine the wet and dry ingredients, stirring until just mixed to avoid overworking the batter.
Gently fold in the dark chocolate chunks and raspberries.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
Optional
Drizzle with melted chocolate for decoration after the muffins have cooled completely.
