Monday, 22 March 2021

Raspberry and Dark Chocolate Chip Breakfast Muffins

These muffins are bursting with chocolate chips and raspberries to start your day on the sweet side!

I've really been getting into my breakfast muffins recently and (albeit this is the first breakfast muffin I've released) and I am loving how filling they are. Breakfast for me is tricky, I am a creature of habit and I love having my cream yoghurt bowl. So of course, I add my yoghurt to my muffins, break them up into pieces and its like my yoghurt bowl got an upgrade!
Raspberries and chocolate chips are so divine, the raspberries are a little sharp but the sweetness of the chocolate cuts right though with the perfect balance. I also made these muffins with half oat flour to give them that breakfast vibe, not that oats are only categorised to breakfast foods, but oats are a really healthy grain to eat and give a really nice wheat flavour. I like to also make muffins as a grab-and-go breakfast option when I go into university, or they're a great snack to have handy in your bag when you're getting peckish, and they can even make a nice dessert! They're pretty versatile which is why I am loving the idea of them so much :)

Check out my other breakfast recipes for more inspiration!


Recipe

Prep: 15 minutes
Cook: 30 minutes
Serves: 12 muffins

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

300g Plain flour
200g Oat flour
2 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla extract
250ml Soya milk  + 1 tsp apple cider vinegar
200ml Maple syrup
60g Butter melted
100g Frozen raspberries
100g Chocolate chips


Method

✿Preheat the oven to 170℃ and grease and line a 12-hole muffin tin. 
Make the oat flour by blending oats in a food processor or a blender, then add to a large bowl along with the plain flour, baking powder, baking soda and mix together. 
Mix together the soya milk, ACV and vanilla and leave to sit for a few minutes. 
Then add the milk mixture and the melted butter into the flour and stir together.
Spoon about ¾ of a tablespoon into each muffin liner and then with the remaining batter, fold in the raspberries and chocolate chips. This stops them from sinking to the bottom. 
Fill each muffin liner with batter evenly until all used and then place in the oven to bake for about 30 minutes. If you have a fan oven, you may want to rotate the tray after 20 minutes to evenly bake the muffins. 
Once baked remove from the oven and place on a cooling rack and leave to cool in the tin before removing. Serve once cool or place in an airtight container to keep fresh. Best eaten within 5 days. Enjoy!

Christina 
xx


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