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Chocolate Raspberry Muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Ingredients
1
cup
sorghum flour
1/2
cup
unsweetened cocoa powder
1/3
cup
brown Rice Flour
1/4
cup
millet flour
1/4
cup
potato starch
1/8
cup
teff flour
1
teaspoon
guar gum
Or replace gluten-free flours and gum with apx 1 3/4 cups wheat flour
1 1/2
teaspoons
grain free baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
fine sea salt
1
cup
palm sugar
or other granulated sugar (I replace half with stevia equivalent)
1
cup
allowed milk-I used So Delicious Coconut Milk
1/4
cup
preferred light tasting oil
melted coconut oil, light olive oil, avocado oil
1
tablespoon
Ener-G Foods Egg Replacer or chia meal whisked with 1/4 cup warm water OR 1 egg
1
teaspoon
lemon juice
2
cups
frozen or fresh raspberries
1/2
cup
dairy-free chocolate chips
Instructions
Preheat the oven to 375 degrees F. Grease a muffin tin.
Whisk dry ingredients in a mixing bowl (through the palm sugar)
Mix in the wet ingredients.
Mix in your chcolate chips (if using)
Fold in the raspberries.
Fill muffin tins 3/4 full.
Bake in a preheated oven for 20-24 minutes until the tops are just set.