If you’ve struggled to find the perf balance with vegan muffins, I’ve been there. Many times they were too dense, soggy in the middle, and the list goes on. However, this recipe works!
I love this muffin recipe because it’s easy, has minimal ingredients, affordable, can easily be made in bulk, fluffy but firm, rich with chocolate and tangy raspberries, perf for any season, and will turn a drab brunch into a fab brunch!!
If you love all things chocolate or raspberries or just effortless brunch concepts, you have to try this recipe for vegan Dark Chocolate Raspberry Muffins!
Why this recipe rocks:
Perf for any season
You can switch up the fruit and make endless combos
1/2 cup cane sugar (additional for topping, optional)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup coconut oil, melted
1 large banana, mashed
1/2 cup almond milk (room temp)
1 teaspoon vanilla extract
1 cup fresh raspberries
3/4 cup chocolate pieces
Heat oven to 375 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, sugar, baking powder and salt in a large bowl.
Add melted coconut oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the raspberries and chocolate chips saving a few to throw on top, and fill into the muffin cups.
Bake for 15-20 minutes, making an aluminum foil tent midway to prevent browning the tops too much. Once a toothpick is inserted in the middle and comes out clean, remove from heat.