Who else loves the feeling of walking into a house to freshly baked treats? Nutritionist, Jessica Sepel shares her chocolate & raspberry muffins recipe as they’re one of her favourite treats to make and the pairing of chocolate and raspberries is absolutely divine. Enjoy!
Makes: 8 muffins
For the dry ingredients
2 cups almond meal
¾ cup rolled oats
2 tbsp chia seeds
⅓ cup cacao powder
2 tsp baking powder
1 tsp cinnamon
pinch of sea salt
For the wet ingredients
3 eggs, whisked
¼ cup extra virgin olive oil
¼ cup maple syrup
1 tsp vanilla extract
1 ½ cups raspberries, fresh or frozen
1. Preheat the oven to 180°C or 350°F. Line a 12-cup muffin tray with 8 paper muffin cups.
2. Combine all of the dry ingredients in the bowl of a food processor and blend to combine. Place the wet ingredients, except the raspberries, in the food processor and pulse until incorporated.
3. Transfer the mixture to a large bowl and stir through the raspberries. Divide the mixture between the muffin cups and bake in the preheated oven for 25-30 minutes or until cooked through.
4. Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin and freeze for up to 1 month. Defrost and warm before eating.
For a plant-based alternative:
Replace the eggs with 3 chia or flaxseed eggs.
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