Dry ingredients:
- 300gr of white flour or gluten-free flour of your choice
- 200g ground almonds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
Liquid ingredients:
- 250ml almond milk or other vegetable milk of your choice
- 130ml of maple syrup
- 4 tablespoons melted coconut oil
- 1 teaspoon liquid vanilla extract
Finishing ingredients:
- 100gr of dark chocolate, min. 70%
- 100g of frozen raspberries
Path to follow
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First, preheat your oven to 180 degrees Celsius.
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Then mix all the dry ingredients in a large bowl, until there are no lumps.
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Cut your dark chocolate into small pieces to create chocolate chips.
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Melt the 4 tablespoons of coconut oil in the microwave or in a saucepan.
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Add the milk to the bowl with the dry ingredients, then pour in the melted oil. Mix well with a spatula to obtain a smooth paste, then incorporate the maple syrup and vanilla extract.
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Once your batter is smooth and lump-free, add the chocolate chips, then the frozen raspberries.
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Arrange your paper cases in your muffin pan and fill them with your batter.
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Place them in your hot oven and let them cook for 25 to 30 minutes.
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Before eating, let your muffins cool for a few minutes at room temperature.
- ENJOY <3
Thanks to Léa P. for the recipe and video to discover here!
