Raspberry and Dark Chocolate Muffins

(VG) - Makes approximately 8-10 muffins

Prep time: 10 mins Cook time: 25 minutes




  1. Preheat the oven to 180 degrees. Line a muffin tin with silicone liners (preferably).
  2. In a small bowl, add the lemon juice to milk and stir. Let this sit for a few minutes.
  3. Meanwhile, in a large bowl combine flour, baking powder, baking soda and salt.
  4. Add sugar, coconut oil, lemon zest and vanilla to the milk.
  5. Add the liquid to the dry mixture and stir gently to combine- don't overmix or you'll make your muffins too dense and tough.
  6. Gently fold in the raspberries and chopped dark chocolate.
  7. Spoon the mixture into muffin cases.
  8. Bake for approximately 25 minutes, or until a skewer or knife comes out clean, when inserted into the centre.

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