Double chocolate raspberry muffins

January 6, 2019

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)

  • 2 eggs

  • 1 tsp. cinnamon 

  • 1/2 cup dark chocolate chips

  • Pinch of salt 



  1. Preheat oven to 350 F and grease muffin pan (I used silicone muffin tins)

  2. In a bowl, mix together flour, oats, baking soda and powder, cinnamon, ground flax seed, cocoa, and salt.

  3. 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.

  4. Using a spatula fold in raspberries and dark chocolate chips.

  5. 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 

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