Healthy Chocolate and Raspberry Muffins

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Healthy Chocolate and Raspberry Muffins
Serves 12
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!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 cup wholemeal self-raising flour
  2. 3/4 cup hazelnut meal
  3. 1/4 cup cacao
  4. 1 tsp ground vanilla beans
  5. 3 bananas, mashed
  6. 1/3 cup rice malt syrup, maple syrup or liquid sweetener of your choice
  7. 1/3 cup coconut yogurt (no sugar added, I like COYO)
  8. 2 tbs cashew butter
  9. 1/4 cup coconut oil
  10. 1 cup raspberries
  11. 1 avocado
  12. 1/2 cup cacao
  13. 1/2 cup maple syrup
  14. Shredded coconut and cacao nibs, to garnish
Instructions
  1. Preheat oven to 170 degrees Celsius and line a cupcake tray with cases
  2. Combine flour, hazelnut meal, cacao and vanilla beans in a medium sized bowl
  3. In a small bowl, mix together banana, rice malt syrup, yogurt, cashew butter and coconut oil
  4. Add wet mixture to dry mixture and mix until just combined, adding raspberries to the final fold
  5. Equally measure out batter into prepared cupcake cases, and sprinkle with coconut or a garnish of your choice
  6. Bake for approximately 25 minutes, or until cupcakes spring back once touched
  7. To make icing, beat avocado, cacao and maple syrup until smooth
  8. Ice cupcakes once cooled and and top with shredded coconut or cacao nibs!
Sweetlancey https://sweetlancey.com/

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