Because who doesn't love a double chocolate muffin that's also healthy?
1 cup raspberries
1 cup whole wheat flour
3/4 cup rolled oats
3 tbsp. ground flaxseed
3 tbsp. cocoa powder
2 tbsp. maple syrup
1 tsp. baking powder
1 tsp. baking soda
1/4 cup coconut oil, melted
1/2 cup unsweetened coconut yogurt
1/3 cup almond milk (or milk of choice)
1 tsp. cinnamon
1/2 cup dark chocolate chips
Pinch of salt
Preheat oven to 350 F and grease muffin pan (I used silicone muffin tins)
In a bowl, mix together flour, oats, baking soda and powder, cinnamon, ground flax seed, cocoa, and salt.
In a separate bowl mix together eggs, coconut oil, coconut yogurt, and maple syrup. Pour liquid mixture into dry mixture and mix well. Note: the mixture will be a thick batter.
Using a spatula fold in raspberries and dark chocolate chips.
Bake for 23-25 minutes or until golden brown.
Option to use a different type of flour instead. Tested and worked well with spelt flour and almond flour (gluten free option).
Have a lovely Sunday all!
Cheers to happy and healthy eating.
Until next time,
Eat Right Feel Right - Angela XO