Healthy Chocolate and Raspberry Muffins

I'm such a big proponent of mandatory morning teas. The time between breakfast and lunch is so often wasted, but I love pouring myself a cup of tea and having a sweet treat as I work/socialise/watch Law and Order. In short, I like to channel my inner Tom Haverfort and treat myself. This recipe makes a lovely chocolate muffin with bursts of raspberries, and tastes great with the creamy avocado frosting!


  • 1 cup wholemeal self-raising flour
  • 3/4 cup hazelnut meal
  • 1/4 cup cacao
  • 1 tsp ground vanilla beans
  • 3 bananas, mashed
  • 1/3 cup rice malt syrup, maple syrup or liquid sweetener of your choice
  • 1/3 cup coconut yogurt (no sugar added, I like COYO)
  • 2 tbs cashew butter
  • 1/4 cup coconut oil
  • 1 cup raspberries
  • 1 avocado
  • 1/2 cup cacao
  • 1/2 cup maple syrup
  • Shredded coconut and cacao nibs, to garnish


  • Preheat oven to 170 degrees Celsius and line a cupcake tray with cases
  • Combine flour, hazelnut meal, cacao and vanilla beans in a medium sized bowl
  • In a small bowl, mix together banana, rice malt syrup, yogurt, cashew butter and coconut oil
  • Add wet mixture to dry mixture and mix until just combined, adding raspberries to the final fold
  • Equally measure out batter into prepared cupcake cases, and sprinkle with coconut or a garnish of your choice
  • Bake for approximately 25 minutes, or until cupcakes spring back once touched
  • To make icing, beat avocado, cacao and maple syrup until smooth
  • Ice cupcakes once cooled and and top with shredded coconut or cacao nibs!

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