Chocolate Muffins with Raspberry Swirl
These chocolate muffins are the perfect breakfast treat! Topped with a raspberry chia seed jam swirl, they're flavor-packed and naturally sweetened!
Servings: 12 muffins
Calories: 149kcal
Ingredients
- 1 flax egg* or regular egg
- 1/2 cup mashed banana
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/4 cup oat flour made from ground gluten-free oats
- 1/2 cup almond flour
- 1/4 cup + 2 tablespoons quick cooking oats
- 3 tablespoons raw cacao powder
- 1/4 cup coconut sugar
- 2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup chocolate chips optional
- 1/2 batch raspberry chia seed jam
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
- Beat together wet ingredients in a large mixing bowl and set aside.
- In a separate bowl, whisk together the dry. Add dry ingredients to wet and stir together until incorporated. Fold in chocolate chips if using.
- For the raspberry swirl, top each muffin with 1/2 teaspoon raspberry jam and swirl around using a toothpick.*
- Divide batter among the 12 muffin cups. Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
Video
Notes
* to make a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons warm water. whisk together and let sit for 3 minutes until thickened.
** feel free to substitute peanut butter in place of the jam if you like that combo more! (or even better do a 1/2 and 1/2 batch!)
Nutrition
Calories: 149kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 113mg | Fiber: 3g | Sugar: 11g