The inspiration for these came this morning as I pondered what my weekend has in store - I'm headed to the Gold Coast with my sisters and my mum for Belinda Davidson's 3-day Shadow Workshop and was thinking about eating out all weekend, or pre-paring a few things and taking a lot of food with me... This is how my brain works. Always thinking about food.
And not just main meals but snacks as well - this pregnant girl needs her snacks. So what could I make that would last, be satisfying, and of course delicious? MUFFINS! I love a good muffin and haven't made any in ages! An almond meal base, eggs, banana, and whatever else added in is a sure fire way to keep your tummy from rumbling and your tastebuds singing.
I was going to whip up my almond blueberry muffins, but when the idea of chocolate entered my thoughts, well, let's say most people have a hard time denying chocolate thoughts...
Chocolate Raspberry Muffins
Makes: 12 muffins
- 3 cups almond meal
- 2/3 cacao powder
- 1/4 cup coconut sugar or xylitol
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/2 tsp cinnamon
- 4 free-range eggs
- 2/3 cup coconut oil, melted
- 1 1/2 tablespoon vanilla extract
- 2 bananas, mashed
- 1 cup frozen raspberries
Preheat oven to 180°
- In a large mixing bowl, add almond meal, cacao powder, coconut sugar/xylitol, baking powder, sea salt and cinnamon and stir with a wooden spoon until combined.
- In a blender (or a separate bowl), add eggs, coconut oil, vanilla extract and mashed banana and blend slow-medium for a minute until light and bubbly (or whisk in a bowl for 4 mins).
- Add the wet mixture to the dry ingredients and fold until just combined.
- Fold in the frozen raspberries.
- Oil your muffin tin or line it with muffin-liners, and fill all 12 spots.
- Top each muffin with slivered almonds, cacao nibs, coconut chips, or sliced banana.
- Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Allow to cool and enjoy!