MAKES 6 JUMBO OR 12 STANDARD-SIZE MUFFINS
When we were thinking about which muffins to include in this book, we knew we couldn’t do without this recipe. It’s a fan favorite among family and friends. The flavors complement one another perfectly: the creamy chocolate and fresh sweetness, along with a little bit of tartness, from the raspberry. The texture of these muffins — crispy tops and moist centers — will take your senses to another level. We love to whip up a batch early in the morning and start the day off with a warm, cozy vibe. Top them off with our Whipped Cream from Heaven, and you’ll be transported to heaven with every bite.
2 cups white whole-wheat pastry flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. Himalayan pink salt
1 cup unsweetened almond milk
¼ cup unsweetened applesauce
½ cup maple syrup
1 tsp. vanilla extract
⅓ cup coconut oil
1 cup fresh or frozen raspberries
½ cup mini vegan chocolate chips
1 Preheat the oven to 350 degrees F. Line the muffin pan with paper liners or lightly grease the inside of the muffin cups with coconut oil. (The latter is our favorite method. The muffins pop out of the tin perfectly.)
2 In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt. The sifting ensures there will be no clumps in the batter.
3 In a separate bowl, mix together the almond milk, applesauce, maple syrup, and vanilla extract.
4 In a small pot, heat the coconut oil until it is melted. Do not skip this part. If you add room-temperature coconut oil, the wet mixture will not be smooth, and the muffins will be clumpy. Once melted, add coconut oil to the other wet ingredients and mix well.
5 Mix the dry ingredients together with the wet ingredients. Gently fold in the raspberries and chocolate chips. If you are using frozen raspberries, make sure they are at room temperature when tossing in.
6 Scoop the batter into the muffin cups, filling them about one-third of the way. Bake for 25–27 minutes. Remove from the oven and let the muffins cool for about 10–15 minutes.
7 Store in an airtight container for up to 5 days.
