Double Chocolate Raspberry Banana Muffins (Vegan + GF)
Moist chocolate muffins loaded with fresh raspberries and chocolate chips! Gluten-free, refined sugar-free, and vegan!
Ingredients
- 1/3 cup almond flour
- 1/3 cup white rice flour
- 1/3 cup oat flour
- 1/2 cup coconut sugar
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/3 cup almond milk
- 1/3 cup mashed banana about 1 and 1/2 banana
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup chocolate chips or chunks
- 1/3 cup raspberries fresh or frozen
Instructions
- Preheat oven to
350 °F (175°FC). Line a 6-count muffin pan with muffin liners. Set aside. - In a large mixing bowl, whisk together the almond flour, white rice flour, oat flour, coconut sugar, cocoa powder, and baking powder.
- Pour in the almond milk and whisk until combined. Next, add the mashed banana, vanilla extract, salt, and chocolate chips. Mix using a wooden spoon until fully combined.
- Carefully fold in the raspberries and mix until just combined.
- Spoon the batter into the prepared muffin pan, filling each liner all the way to the top. Top with a few additional chocolate chips for a better look.
- Bake for 22 minutes. Let the muffins cool completely before removing them from the pan.
- Muffins will keep for up to 3 days stored in a box at room temperature.
Nutrition
Serving: 1 Muffin | Calories: 177 kcal | Carbohydrates: 35.5 g | Protein: 3.3 g | Fat: 4 g | Fiber: 3.4 g | Sugar: 18.4 g