Vegan Dark Chocolate Raspberry Muffins
The weekend is here and if there is one concept I love for brunch, it’s a good muffin!! It’s not like cake, it’s not like a bread, but its fluffy and just amazing with a little butter.
Let’s be honest, you shouldn’t eat an entire muffin for breakfast on the daily, but it’s a nice indulgence on a weekend and everything tastes so much better homemade!!
In the past few months I’ve been on a muffin binge! I found the perf recipe and from there created countless combos as the options are just endless. I’ve done Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple Muffins, Blueberry Almond, Green Machine and many more to come!
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 is great:
Easy
Affordable
Minimal ingredients
Perf for any season
You can switch up the fruit and make endless combos
Can easily be made in bulk
Vegan Dark Chocolate Raspberry Muffins
- Total Time: 30 minutes
- Yield: 6-10 depending on size 1x
Ingredients
- 1 1/2 cups flour
- 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
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
Thanks for this perfect recipe. I was looking to use up some extra raspberries I ended up making 12 smaller muffins using my yellow disher to portion the batter. They baked up perfectly in 14 minutes in my foil muffin cups. I keep frozen banana chunks in the freezer ready to use for recipes and thawed out and measured a half-cup for this. Going to make more muffins tomorrow because everyone ate these already! The dark chocolate is so good with the fruit!
Hi Kristin! Oh I love this! I was just looking at this recipe today. Nothing beats a fab muffin and raspberry and chocolate go seamlessly together! Enjoy!
Made these tonight to use up some fresh raspberries I had and they are devine! I subbed unsweetened applesauce for the oil and reduced the chocilate chips to about 1/2 cup because that’s all I had. Will definitely be making these again! Great recipe and SO EASY! Thank you!