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RASPBERRY CHOC CHIP MUFFINS

April 15, 2019

Nothing is better in school or work lunches than a freshly baked deliciously fluffy muffin. I created these delicious vegan, refined sugar free muffins combining two of my favourite things; chocolate and fruit.

RASPBERRY CHOC CHIP MUFFINS

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 207.25 (2487)
  • Carbs: 23.6 (283)
  • Fat: 11.1 (133)
  • Protein: 3.33 (40)
  • Sodium: 0.03 (0.453)
  • Sugar: 13 (65)
  • Preparation time: 30 minutes
    Cooking time: 15-20 minutes
    Makes 12 muffins

INGREDIENTS

  • 2 cups of all purpose flour
  • 2 tsp of baking powder
  • 1 tbsp of cacao powder
  • 1 tbsp of chia seeds
  • 2 tbsp of Nuvia Baking
  • A sprinkle of himalayan salt
  • 1 block of Loving Earth Raspberry & cashew Mylk chocolate
  • ¼ cup + 2 tbsp of coconut oil
  • 2 cups of frozen raspberries (or fresh if you would prefer)
  • 2 cups of almond milk

METHOD

  • 1. Turn oven onto 200 degrees celcius, greese and line muffin tray
  • 2. Sift flour, cacao, Nuvia Baking & baking powder into a medium sized bowl
  • 3. Add salt, chia seeds and chocolate before mixing together and making a well in the centre.
  • 4. Add in coconut oil and slowly add in almond milk stirring as you do.
  • 5. Once all almond milk is mixed in, defrost raspberries and lightly fold into mixture.
  • 6. Scoop mixture into muffin tin so that they are ¾ full.
  • 7. Place in oven for 15 minutes before checking, if they are still soft to touch and only slightly gooey in the centre they are ready.
  • 8. Pit cherries and cut in half before placing in medium saucepan over medium-low heat, cover and cook until most of the juice has been separated (3-5 minutes).
  • 9. Combine the corn flour and Nuvia natural sweetener in a bowl, whilst still hot add cherries and stir well.
  • 10. Return pot to the stove and heat over low heat for a few more minutes until mixture thickens, stir frequently to ensure mixture doesn’t burn. Allow to cool.
  • 11. These muffins will be a little softer as this is how I prefer them. If you want them a bit firmer leave in the oven for further 5-10 mins.
 

TIPS AND TWEAKS

Substitute normal flour for gluten free if need be, muffins won’t as fluffy but will still be super delicious

Try to mix delicately / fold batter where can to allow to aerate and not over stir.

Perfect for school lunches and / or work snacks.

Author : Liv Lamprill

Liv aka Nourishinglively a breakfast loving brunch going foodie enthusiast that has a passion for all things aesthetically pleasing and delicious. With a love for health, wellness and nutrition Liv started her foodie Instagram adventures back in 2015 & has grown to love the supportive community with which she is surrounded with through her page @nourishinglively__ & blog. Creating recipes that are both tasty and healthy is a massive focus for Liv who collaborates with like minded brands and companies. Breakfast is her specialty and smoothie bowls are her favourite, if you’re looking for brunch places in Melbourne this is your go to follow!

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