Mar 23, 2017


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°
  1. 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.
  2. 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).
  3. Add the wet mixture to the dry ingredients and fold until just combined.
  4. Fold in the frozen raspberries.
  5. Oil your muffin tin or line it with muffin-liners, and fill all 12 spots. 
  6. Top each muffin with slivered almonds, cacao nibs, coconut chips, or sliced banana.
  7. Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Allow to cool and enjoy!

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